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Lamb Leg Provencal

Lamb Leg Provencal

Lamb Leg Provencal Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT1H20M
    1 Hour
  • Yield:
    4-6 Servings
This classic lamb dish is cooked in the Provencal style, which typically uses garlic and olive oil. The beautiful cross-hatch pattern and bright, fresh vegetables make this a worthy center of the table meal. Great served with roasted or mashed potatoes, rice, pasta or couscous.
Ingredients
  • 1 boneless leg of lamb (about 3-4 pounds)
  • ½ cup Dijon or stone-ground mustard
  • 8-10 garlic cloves
  • 2 tablespoons balsamic or sherry vinegar
  • 2 tablespoons each chopped fresh parsley and thyme
  • ½ cup honey
  • ⅔ cup olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 ½ pounds tomatoes, quartered
  • 1 fennel bulb and fronds, cut into 1-inch pieces
  • 1 large sweet onion, peeled and cut into 1-inch pieces
  • 1 boneless leg of lamb (about 3-4 pounds)
  • 118.29ml Dijon or stone-ground mustard
  • 8-10 garlic cloves
  • 25.56g balsamic or sherry vinegar
  • 25.56g each chopped fresh parsley and thyme
  • 118.29ml honey
  • 157.73ml olive oil
  • 6.39g kosher salt
  • 4.26g black pepper
  • 1133.98g tomatoes, quartered
  • 1 fennel bulb and fronds, cut into 1-inch pieces
  • 1 large sweet onion, peeled and cut into 1-inch pieces

This classic lamb dish is cooked in the Provencal style, which typically uses garlic and olive oil. The beautiful cross-hatch pattern and bright, fresh vegetables make this a worthy center of the table meal. Great served with roasted or mashed potatoes, rice, pasta or couscous.

Preparation
STEP 1

Preheat oven to 450°F.

STEP 2

Place lamb fat side up in large roasting pan. Score fat in a cross-hatch pattern.

STEP 3

In a food processor, pulse mustard, garlic, vinegar, half of all herbs, half of honey, half of the olive oil, salt and pepper to a rough paste. Rub lamb with paste. Place vegetables around lamb and drizzle with remaining oil, honey and chopped herbs. Place in oven and roast for 15 minutes.

STEP 4

Lower heat to 350°F and cook another 30-45 minutes until internal temperature registers 125°F on a thermometer in the middle of the meat (medium rare).

STEP 5

Remove from oven and place lamb on a cutting board for 10 minutes - uncovered or tented loosely with foil. Slice meat and serve with vegetables and accumulated juices. Liquid can also be strained and reduced or thickened.

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