Preparation: one hourCooking: one hourServes: 10
- four best ends of lamb, preferably Manx Loghtan French, trimmed and weighing 400g each
- two sprigs lavender
- two cloves garlic, peeled and thinly sliced
- four handfuls of clean hay, soaked for one hour in water
- sea salt and freshly-ground black pepper
Preheat the oven to 220 degrees C. With a small, sharp knife make eight to 10 incisions in the fat of the lamb, about 1cm deep. Put a piece of lavender and a slice of garlic in each and season with salt and pepper.
Drain the hay and dry off any excess water with a tea towel.
Heat a little vegetable oil in a frying pan and seal the lamb on the far side for a couple of minutes on a high heat.
Transfer to a roasting tray with the fat facing up and pack the hay in a good three to 4cm layer over the lamb.
Cover with foil and cook for 15 minutes, then remove the foil and continue cooking for another 15 minutes. Once cooked rest the lamb for about five minutes, remove the hay and carve.
Serve with gravy, dauphinoise potatoes or simple mashed root vegetables.
Supplied by Mark Hix, Caprice Holdings, on behalf of the English Beef and Lamb Executive.