Lavender-Marinated Leg Of Lamb - cooking recipe

Ingredients

1 (5 lb) leg of lamb, butterflied, trimmed
4 anchovy fillets, cut crosswise into 24 pieces
2 garlic cloves, each cut into 6 slices and halved lengthwise
2 teaspoons rosemary, minced
1/4 cup extra virgin olive oil, plus more for serving
1/4 cup dry white wine
1 tablespoon dried lavender, for cooking
salt
black pepper, freshly ground
lemon wedge, for serving

Preparation

Using a small, sharp knife, make 24 incisions all over the lamb.
Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
Add the lamb and coat well.
Cover and refrigerate overnight.
Light a grill. Bring the lamb to room temperature and season with salt and pepper.
Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
Serve with lemon wedges and additional olive oil.