Grilled leg of lamb Mediterranean style with lavender scent

Ingredients for 5 servings:

• 100 ml olive oil
• 2 sprigs of rosemary, the needles finely chopped
• 20 sprig(s) thyme, of which the leaves
• 1 leg(s) of lamb approx. 2.5 – 3 kg
• 10 garlic cloves
• salt and pepper
• 10 sprig(s) lavender, unsprayed

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Bone the leg of lamb and trim it so that it can be laid relatively flat on the grill. Trim any excess fat and tendons. Cut the garlic cloves lengthwise and stud the meat with the garlic. For the marinade, mix the oil with the chopped rosemary and thyme leaves and rub the meat with it. Let the meat marinate overnight. On the day of the barbecue, preheat the grill. Remove the meat from the marinade, season with salt and pepper. Place it on the grill and grill, preferably indirectly, until the internal temperature of the meat reaches approximately 75°C. It is best to check the internal temperature with a meat thermometer. The grilling process takes approximately 45-60 minutes with an open grill and approximately 30-45 minutes with a closed grill (kettle grill). During grilling, occasionally place a sprig of lavender in the embers to give the meat a lovely lavender-smoky aroma. When the meat is done, remove it from the grill, cover it with aluminum foil, and let it rest briefly. Serve with grilled garlic, baguette or flatbread, and a mixed or green salad.