Pierce the roast with the tip of the blade of the knife, insert garlic cloves and season with salt and pepper.
In a pestle and mortar, grind the lavender, rosemary, honey, KNORR Beef Stock Pot and oil together.
Rub the infused oil over the roast, cover and refrigerate overnight.
Place lamb onto a roasting rack and roast in preheated oven at 200°C for 1 hour or until the lamb is medium rare.
For a longer roasting, reduce the heat to 160°C and roast for 3-4 hours until the meat is tender and falling off the bone.
Let the meat rest for 10 min before carving.
Serve with your favourite accompaniments.