Name: Provençal Boneless Leg of Lamb
Prep time: 15 min
Total time: 1 h 30 min
Yield: Makes 10 to 12 servings
Cuisine: French
Ingredients: Oil for coating grill grate; ½ teaspoon cracked black pepper; ¼ cup Roasted Garlic Paste; ½ teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1 boneless leg of lamb (butt end), about 4 pounds; 1 tablespoon plus 1 teaspoon Provençal Herb Rub

Preparation info

Makes
10 to 12
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

A leg of lamb meets its destiny on the grill. Lacquered by fire, its gamy nuance is tamed and its affinity for the aromatics of forest herbs and garlic is enhanced. It is our opinion that lamb should never be cooked past medium-rare (135°F). Past that point it loses its moisture and succulence and begins to take on the livery flavors that folks who say they hate lamb think it tastes like.