Recipes Provençal Grilled Lamb Be the first to rate & review! Château de Campuget's Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combination of rosemary, thyme and garlic to flavor this lamb. More Lamb Recipes By Mathilde Dalle and Patrick Thibaud Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 15 mins Total Time: 45 mins Yield: 4 to 6 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 Directions 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. Rate it Print