Provençal Grilled Lamb

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

 

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  • Active:
  • Total Time:
  • Servings: 4 to 6
  • Time(Other): Plus 1 hr 30 min marinating
KEY: Spring, Grilling/Barbecuing, Barbecue/Cookout, French

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Ingredients

  • 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

How to make this recipe

  1. 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.
  2. 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.

Contributed By Photo © Quentin Bacon Published April 2011

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