My F&W
quick save (...)
Provençal Leg of Lamb
© Lucas Allen

Provençal Leg of Lamb

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR plus 24 hr marinating

Meaty cuts, like leg of lamb or steak, can sit in a wine-based marinade for a couple of days, soaking up lots of flavor without getting tough. (That’s because wine is relatively low in acidity.) The marinade here, infused with Provençal herbs, is a classic with lamb.

  1. One 6-pound boneless leg of lamb, butterflied
  2. 1 bottle dry red wine
  3. 12 rosemary sprigs, broken
  4. 12 thyme sprigs
  5. Zest strips removed from 1/2 an orange
  6. 2 large shallots, thinly sliced
  7. 1 teaspoon cracked black peppercorns
  8. 1 teaspoon dried lavender
  9. Extra-virgin olive oil
  10. Salt
  1. Put the lamb into a 2-gallon resealable plastic bag. Add the wine, rosemary, thyme, zest, shallots, peppercorns and lavender. Seal the bag, pressing out the air. Turn to coat the lamb. Refrigerate for at least 24 hours and up to 48 hours, turning the bag occasionally.
  2. Drain the lamb, picking off any solids from the marinade. Return to room temperature.
  3. Light a grill and oil the grates. Brush the lamb with oil and season with salt. Grill over moderate heat, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare meat, 35 to 40 minutes. Transfer the lamb to a board and let rest for 10 minutes. Thinly slice the meat against the grain and serve.
Serve With Grilled onions and squash.

Suggested Pairing

Peppery, herb-scented Cabernet Franc.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.