ROAST LEG OF LAMB PROVENCAL
Steps:
- Directions for Lamb 1. Strip the leaves off 2 rosemary sprigs. Finely chop the leaves of 1 sprig. Set aside the remainder of the bunch of rosemary. 2. Using the tip of a sharp, slender knife, make a series of ½-inch-deep holes in the lamb, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 1 inch apart. Insert the garlic, olives, and whole rosemary leaves in the holes, one flavoring per hole. 3. Spray the leg of lamb on all sides with oil. Combine the salt, herbes de Provence, peppercorns, and chopped rosemary leaves and sprinkle them all over the lamb, patting them on with your fingertips. 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a drip pan in the center. If using a gas grill, place all the wood chips, if desired, in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. 5. When ready to cook, if using a charcoal grill, toss half of the wood chips, if desired, on the coals. Place the lamb on the hot grate, away from the heat, and cover the grill. Grill until cooked to taste, 1-1/2 to 2 hours for medium-rare. Every 30 minutes, baste the leg of lamb with extra virgin olive oil, using the remaining rosemary sprigs as a basting brush. To test for doneness, insert an instant-read meat thermometer into the thickest part of the leg but not touching the bone: The internal temperature will be about 125°F for rare; 145°F for medium-rare; and 160°F for medium. If using a charcoal grill, you'll need to add 12 fresh coals and ½ cup wood chips to each side after 1 hour of grilling. 6. Transfer the lamb to a cutting board, let rest for 10 minutes, then carve and serve. 7. Note: You'll need 2 cups wood chips (optional; preferably oak), soaked for 1 hour in cold water to cover then drained; spray bottle
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Pieter Jansen
jansen.p68@hotmail.comI'm not sure what went wrong, but my lamb turned out tough and chewy.
Nereus hack
h_nereus@aol.comThis recipe is a bit pricey, but it's worth it. The lamb is of the highest quality, and the flavors are incredible.
lavita Hines
l_h@yahoo.comI made this dish for my family, and they all loved it. The lamb was so flavorful, and the sauce was the perfect accompaniment.
Kelebogile Skhosana
sk@aol.comThis dish is perfect for a romantic dinner. The lamb is tender and juicy, and the flavors are very seductive.
Adobea Otiwa
o_adobea@yahoo.comI've never made lamb before, but this recipe made it easy. The lamb was cooked perfectly, and the sauce was delicious.
Ibrahim Khadijat
i.k@hotmail.comThis recipe is a great way to impress your guests. The lamb is always a showstopper.
Kounouz Saadi
k_s@yahoo.comI'm not a fan of lamb, but I thought this dish was pretty good.
Malik Abdurrehman
m.a26@hotmail.frThis dish was way too salty for my taste.
Muhammad Yaseen
yaseen@yahoo.comI followed the recipe exactly, but the lamb didn't come out tender.
ZALI-Z
zali-z1@yahoo.comThe lamb was a little dry, but the sauce was delicious.
laylanie Cinco
cinco-l17@yahoo.comThis recipe is a keeper! I'll definitely be making it again.
Malaika Malaika
malaikamalaika@yahoo.comI wasn't sure how the lamb would turn out, but it was cooked perfectly. The meat was tender and juicy, and the flavors were amazing.
Shenika Seagraves
s42@hotmail.frThis dish is perfect for a special occasion. The lamb is elegant and flavorful, and the presentation is beautiful.
Pearl Merrida
pm@yahoo.comI love the simplicity of this recipe. Just a few ingredients, and you have a delicious and impressive dish.
Ali hayder
ali@yahoo.comThis recipe is a bit time-consuming, but it's worth it. The lamb is fall-off-the-bone tender, and the flavors are incredible.
Augustin Wooselande
augustin_w@gmail.comI've made this dish several times now, and it's always a crowd-pleaser. The lamb is always cooked perfectly, and the sauce is delicious.
Visal Ranaweera
v_ranaweera@gmail.comThis roast leg of lamb was a hit at my dinner party! The meat was tender and juicy, and the Provencal herbs gave it a wonderful flavor.