Directions

1. EQUIPMENT: KitchenAid® Stand Mixer, KitchenAid® Wire Whip Accessory, KitchenAid® Food Processor, vegetable peeler, measuring cups/spoons, rubber spatula, carving knife, serrated knife, rimmed baking sheet, instant-read thermometer, cutting board
2. Prepare the Lamb: Using a vegetable peeler, peel the lemons, leaving the white pith behind. Reserve the lemons. Strip the leaves from two sprigs of rosemary. In the bowl of the food processor (fitted with the S-blade), combine lemon peel, rosemary leaves, fennel seed, 1 Tbsp. lavender flower, garlic, black peppercorns, 1 tsp. salt and 3 Tbsp. of olive oil. Pulse until the mixture is finely ground, scraping down the sides of the bowl as needed. Set aside.
3. Pat the lamb leg dry with a paper towel. Rub the underside of the lamb leg with 1 Tbsp. of olive oil. Working with a few tablespoons at a time, cover the top surface and sides of the lamb with the lemon-rosemary herb mixture by pressing firmly on to the lamb. Thinly slice one of the lemons. Set aside. Reserve the remaining lemon for the Apricot-Red Onion Jam.