This Michelin starred chef designed leg of lamb recipe is delicious AND easy for you to make at home.
This might seem like an unusual pairing but the two go together very, very well. Chamomile is a herb that comes from the daisy-like flowers of the Asteraceae plant family. It has been consumed for centuries as a natural remedy with some surprising health benefits.
It used to be fairly common in Britain, but it is now only found in a few areas of southern England, notably the south-west and the New Forest. It prefers mown or grazed grassland in open places, such as sandy heaths, cricket pitches, coastal cliff-tops or open glades in light woodland.
Chamomile contains apigenin, an antioxidant that binds to certain receptors in your brain that may promote sleepiness and reduce insomnia, some studies also show apigenin can fight cancer cells, especially those of the breast, digestive tract, skin, prostate and uterus.
Flavones in chamomile have been studied for their potential to lower blood pressure and cholesterol levels (references at the bottom of this recipe).
Roast leg of lamb with chamomile
Serves 4 with leftovers
2.2kg Leg of 100% pasture fed regenerative Ethical Butcher lamb
2t Sea salt (we use Blackthorne salt)
1 Organic Garlic bulb - separated cloves & peeled
50ml Olive Oil (We use Two Fields Zakros regenerative Cretan Olive Oil)
50g Organic chamomile flowers or tea (If using tea make sure it is pure flowers)
x2 Organic yellow onions - roots off and unpeeled but quartered
Small glass of white wine to deglaze
Small bunch of fresh chamomile (if you can find it)
Take lamb out of fridge for 2 hours to come to room temp
Preheat oven to 180c
Score the skin of the lamb every 1.5 cm to 5mm depth
Blend garlic and olive oil in blender and rub into the skin and cuts
Sprinkle over the chamomile tea leaves and rub into the cuts and skin
Heat a heavy roasting tin in the oven
Add the lamb and quartered onions to the tin and cook for 1.5-2 hours - Check temperature of the meat in the deepest thickest part with a probe or meat thermometer to 65C for medium rare.
After the first 40 minutes or so baste frequently with the fats and juices in the pan.
Remove the meat from the oven and let it rest on a carving board or platter for 20 minutes or so
Remove the onions from the pan and tip off a little of the fat only
Deglaze the roasting tin on the hob with a glass of white wine, scraping to remove the caramelised meat juices.
When the wine is almost evaporated add a little water and mix well to create a sauce to pour over the slices of roast lamb.
If you managed to find fresh chamomile flowers use as a garnish at the table
If you give this recipe a try, don't forget to let us know how it goes! Tag us in your creations on Instagram @ethicalbutcher.