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
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Qadir Kamnger
[email protected]This is a great recipe for a special occasion. The lamb is always cooked perfectly and the flavors are amazing. I highly recommend this recipe.
Rose Burton
[email protected]I've been making this recipe for years and it's always a hit. The lamb is always cooked perfectly and the flavors are amazing. I highly recommend this recipe.
Funn with Adeel
[email protected]This is a delicious and easy recipe. The lamb is always tender and juicy, and the herbs and spices add a nice touch. I highly recommend this recipe.
Sylvia Johnson
[email protected]I made this for my friends and they raved about it. The lamb was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Willmaleen Farmer
[email protected]This was my first time making roast leg of lamb and it turned out great. The lamb was tender and juicy, and the herbs and spices added a nice flavor. I will definitely be making this again.
Mary Furman
[email protected]I've tried many different recipes for roast leg of lamb, but this one is by far the best. The lamb is always cooked perfectly and the flavors are amazing. I highly recommend this recipe.
MD redoy Ahmed
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The lamb was fall-off-the-bone tender and the flavors were amazing. I will definitely be making this again for special occasions.
Dilruba Rina
[email protected]I made this for my family and they loved it. The lamb was so tender and flavorful, and the herbs and spices were a perfect complement. I will definitely be making this again.
Uzair AFridi
[email protected]This is a great recipe for a special occasion. The lamb was cooked perfectly and the herbs and spices gave it a wonderful flavor. I highly recommend this recipe.
Blessing Omoroubiye Alohan
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was so tender and juicy, and the flavors were amazing. I will definitely be making this again.
Fancy Milton
[email protected]This was my first time cooking lamb, and I was very pleased with the results. The lamb was tender and flavorful, and the herbs and spices added a nice touch. I will definitely be making this again.
Debbie Darmanie
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The lamb was perfectly cooked and the herbs and spices were a perfect complement. I will definitely be making this again.
Themba Makhaye
[email protected]This recipe is a keeper! The lamb was so moist and juicy, and the flavors were amazing. I highly recommend this recipe.
King Jobsi
[email protected]I've made this roast leg of lamb several times now, and it's always a hit. The lamb is always cooked perfectly, and the herbs and spices give it a wonderful flavor.
kabiito Moris
[email protected]This was an absolutely delicious recipe. The lamb was so tender and flavorful, and the Provencal herbs added a wonderful depth of flavor. I will definitely be making this again!