Provencal Leg of Lamb Recipe

Name: Provencal Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 6-pound boneless leg of lamb, butterflied; 1 bottle dry red wine; 12 rosemary sprigs, broken; 12 thyme sprigs; Zest strips removed from 1/2 an orange; 2 large shallots, thinly sliced; 1 teaspoon cracked black peppercorns; 1 teaspoon dried lavender; Extra-virgin olive oil; Salt

Servings: persons

1
Put the lamb into a 2-gallon resealable plastic bag.
2
Add the wine, rosemary, thyme, zest, shallots, peppercorns and lavender.
3
Seal the bag, pressing out the air.
4
Turn to coat the lamb.
5
Refrigerate for at least 24 hours and up to 48 hours, turning the bag occasionally.
6
Drain the lamb, picking off any solids from the marinade.
7
Return to room temperature.
8
Light a grill and oil the grates.
9
Brush the lamb with oil and season with salt.
10
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.
11
Transfer the lamb to a board and let rest for 10 minutes.
12
Thinly slice the meat against the grain and serve.

696

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 6-pound boneless leg of lamb, butterflied, 1 bottle dry red wine, 12 rosemary sprigs, broken, 12 thyme sprigs, and more.

Yes, Provencal Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions