Provençal Grilled Lamb

Contributed by Mathilde Dalle and Patrick Thibaud

ACTIVE: 15 MIN
TOTAL TIME: 45 MIN Plus 1 hr 30 min marinating
SERVINGS: 4 to 6

Château de Campuget's Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combination of rosemary, thyme and garlic to flavor this lamb.

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4 garlic cloves, minced
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1/4 cup extra-virgin olive oil
2 1/2 pounds boneless butterflied leg of lamb
Salt and freshly ground black pepper

In a bowl, mix the garlic, rosemary, thyme and oil. Season the lamb with salt and pepper and rub the herb oil all over the meat. Let stand at room temperature for 1 1/2 hours or refrigerate for at least 3 hours or overnight.
Bring the lamb to room temperature if necessary. Light a grill. Grill the lamb over moderate heat, turning once, until browned outside and an instant-read thermometer inserted in the meat registers 125° for medium-rare, about 8 minutes per side. Transfer to a carving board and let rest for 10 minutes. Thinly slice the lamb across the grain and serve.

Suggested Pairing

Herb-scented Syrah blend.

Provençal Grilled Lamb

Suggested Pairing

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