| Roast Leg of Lamb Provencal |
Recipe type: Main
Prep time: 40 mins
Cook time: 1 hour 20 mins
Total time: 2 hours
Ingredients
- Lamb
- 1 bone-in leg of lamb (4 to 5 pounds)
- 6 cloves garlic, diced
- 2 oz extra virgin olive oil
- 1 tbsp coarse salt
- 1 tbsp herbs de Provence (recipe follows)
- 1 tsp cracked black peppercorns
- Herbs de Provence (Makes about 1 cup)
- 3 tbsp dried rosemary
- 3 tbsp dried basil
- 3 tbsp dried marjoram
- 3 tbsp dried oregano
- 2 tbsp dried summer savory (optional)
- 1 tbsp dried thyme
- 2 tsp fennel seeds
- 2 tsp dried lavender
- 1 tsp black pepper
- 1 tsp ground coriander
- tsp ground bay leaves
Instructions
- Prepare Herbs de Provence mixture by combining all ingredients in a food processor to make a coarse but smooth mixture.
- Debone lamb leg.
- Season the inside of the lab
- Combine the herbs de Provence, peppercorns, garlic and ½ the olive oil and rub it inside the deboned lamb leg.
- Roll the leg of lamb closed and truss it.
- Place the lamb in a roasting pan and place in a 350˚F oven for approximately 1 hour (depending on desired doneness).
- Remove from oven and take leg out of pan… rest in warm area for approximately 15 minutes.
- Deglaze the roasting pan with red wine and make light jus to serve with lamb leg.
