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1. Peel off the lamb's layer of fell (membrane) and fat, if present, down to silver skin. Place roast in a large resealable plastic bag in a shallow baking dish. Add wine, 1 clove garlic, and nutmeg. Seal bag. Marinate in refrigerator 4 to 24 hours, turning bag occasionally.
2. In a medium skillet heat 1 tablespoon of the oil and 1 tablespoon butter over medium heat. Add rosemary and remaining garlic; cook 1 minute. Add crumbs; cook and stir 3 minutes. Remove from heat and add cranberries, lavender, salt, and pepper. Stir in remaining oil to combine.
3. Preheat oven to 450 degree F. Remove lamb from marinade, reserving marinade. Place lamb, bone side down, in a shallow roasting pan lined with foil. Pat crumb mixture evenly over the lamb. Pour reserved marinade into the roasting pan.
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4. Roast, uncovered, for 25 to 30 minutes or until meat thermometer registers 140 degree F (medium-rare) or 155 degree F (medium). To prevent overbrowning, cover loosely with foil for last 5 minutes of roasting. (If roast is thicker than above dimensions, increase roasting time by 10 to 15 minutes and cover sooner.) Let stand 15 minutes. Makes 8 servings.
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