1 Combine herbes de Provence, lavender and pepper with olive oil in a small bowl.
2 Rinse lamb, pat dry and place in a shallow dish. Thoroughly brush lamb with herbed oil and leave to marinate for at least 1 hour in the refrigerator.
3 Place lamb on aluminum tray and cook on the grill for 2-3 minutes on each side. Then wrap in aluminum foil and let rest for 5 minutes. Slice diagonally and serve.