Roast Leg of Lamb with Rosemary and Lavender
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup minced rosemary
- 3 tablespoons minced fresh lavender leaves (see note)
- 4 garlic cloves, grated
- 1 (3 1/2-pound) boneless leg of lamb
- Kosher salt
- Freshly ground black pepper
- 6 medium shallots, thinly sliced
- 1/2 cup pitted Medjool dates, thinly sliced
- 1 teaspoon honey
- 1/4 cup apple cider vinegar
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