Rosemary Lavender Braised Lamb

I made this dish at work the other day and it is absolute pure comfort food at it’s finest. The lamb is so rich tender and falling apart. The lavender gives it such a nice floral note while the wine and lemons just brighten it up. I paired it with creamy cheesy herbed polenta and roasted asparagus and mushrooms. But pair the lamb with any of your favorite sides!

Ingredients

• 5-6 pound trimmed leg of lamb, cut into medium to large dice
• 6 whole garlic cloves
• 1 tbsp. fresh rosemary, minced
• 2 ½ tbsp. dried lavender buds
• 3 bay leaves
• 2 lemons, wedged
• 3 cups dry white wine
• 4 cups low sodium beef broth
• ¼ cup olive oil
• Salt and black pepper

Directions

Using a sharp knife trim the fat off the lamb and cut into medium to large pieces. Place into a large baking pan. Add the rest of the ingredients into the pan, cover and let marinate for 8 hours or over night. The longer it sits the better it gets.

Pre-heat oven to 350 degrees F. Keep it covered and cook it for about 2 ½ -3 hours just until the lamb is tender and pulling apart.

Remove the meat from the juice and using a fork pull into shredded pieces, cover and keep warm.

Lavender Gravy

Ingredients

• Lamb cooking liquid
• ½ cup corn starch
• ½ cup water
• salt and black pepper to taste

Directions

Place the cooking liquid into a small sauce pan and bring to a simmer over medium heat. In a small bowl whisk the corn starch and water together until smooth. Then slowly pour into the cooking liquid continue to whisk until the gravy thickens and is smooth. Season to taste and pour over the lamb. Serve immediately with your favorite sides. I served it with roasted mushrooms and asparagus with a creamy cheesy polenta, garnish with dried lavender buds. Enjoy!!