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Step 1: Infuse the rosemary Pop the rosemary into a saucepan and pour in your carrier oil. Heat it up on low for about 20–30 minutes. Don’t let it boil—just a gentle simmer is enough to pull ...

Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.