Roast Leg of Lamb Provençal

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

By Steven Raichlen

Published 2001

  • About

Ingredients

  • 1 bunch fresh rosemary
  • 1 small or ½ large bone-in leg of lamb (4 to 5

Method

  1. Strip the leaves off 2 rosemary sprigs. Finely chop the leaves of 1 sprig. Set aside the remainder of the bunch of rosemary.
  2. Using the tip of a sharp, slender knife, make a series of ½-inch-deep holes in the lamb, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 1 inch apart. Insert the garlic, olives, and whole ro