Roast Leg of Lamb Provençal

Name: Roast Leg of Lamb Provençal
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 6 kalamata olives, cut into slivers and frozen; 6 cloves garlic, cut into slivers; 1 small or ½ large bone-in leg of lamb (4 to 5 pounds); 1 bunch fresh rosemary; 1 tablespoon Homemade Herbes de Provence or a commercial brand; 1 teaspoon cracked black peppercorns; Extra-virgin olive oil in a spray bottle, plus 3 to 4 tablespoons for basting; 1 tablespoon coarse salt

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
1 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

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

Americas
United States
Condiment
Main course
Gluten-free
Spicy

Method

Strip the leaves off 2 rosemary sprigs. Finely chop the leaves of 1 sprig. Set aside the remainder of the bunch of rosemary.
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