Grilled Leg of Lamb Rubbed with Herbes de Provence
The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components add up to a delicious sandwich, too.
Annual Recipes 2003
- 1 leg of lamb (6 to 7 pounds), boned and butterflied, and trimmed of extra fat
- 6 garlic cloves, minced
- 1/3 cup Herbes de Provence (http://www.marthastewart.com/261584/herbes-de-provence)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- Coarse salt
- Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
- Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.
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