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Boneless Leg of Lamb with Herbes de Provence

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Boneless Leg of Lamb with Herbes de Provence
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Boneless Leg of Lamb with Herbes de Provence

Added by: on Feb 1st, 2011
Generously studded with garlic and rubbed with a blend of dried herbs characteristic of the south of France, a leg of lamb is often the centerpiece of a Provencal dinner party. Spring is the best time to enjoy fresh, local lamb, when the milk-fed meat is especially young and tender. When purchasing .. more >
Rating:
0
Prep Time:
10 min
Cook Time:
35 min
Ready In:
45 min

Servings

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Original Recipe Yield: 6 servings (6-8 servings)
 

Ingredients:

  • 1 (3 1/2-4 lb <1.75-2 kg>) boneless leg of lamb (trimmed of excess fat)
  • 2 tablespoons olive oil (extra-virgin)
  • 1 1/2 teaspoons sea salt
  • 1 teaspoons freshly ground pepper
  • 3 tablespoons herbes de Provence
  • 5 cloves garlic (cut lengthwise into thin slivers)
  • sprigs fresh rosemary for garnish
Nutrition Facts
Boneless Leg of Lamb with Herbes de Provence

Servings Per Recipe: 6

Amount Per Serving

Calories: 661

  • Total Fat: 50 g
  •     Saturated Fat: 20.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 182.7 mg
  • Sodium: 745.4 mg
  • Total Carbs: 3.2 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 0 g
  • Protein: 47.8 g
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Directions:

1

Preheat the oven to 400°F (200°C). Select a shallow roasting pan just large enough to accommodate the lamb.

2

Open up the leg of lamb. In a small bowl, stir together the olive oil, salt, pepper, and herbes de Provence. Rub the herb mixture all over the meat. Roll the lamb back to its original shape. Tie at regular intervals with 3 or 4 lengths of kitchen string. Tie another length of string lengthwise around the rolled lamb. Using a sharp knife, make 20-25 deep slits in the meat, spacing them regularly. Insert a garlic sliver in each slit. (The lamb can be prepared up to 6 hours in advance and refrigerated. Bring to room temperature before roasting.)

3

Place the lamb in the pan and roast for 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to roast until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F (52°C) for rare, about 30 minutes longer, or 130°-140°F (54°-60°C) for medium, 35-40 minutes longer. Remove from the oven and transfer the lamb to a cutting board. Tent with aluminum foil and let rest for at least 15 minutes.

4

Cut the strings from the lamb and discard. Carefully cut the lamb into slices 1/2 inch (12 mm) thick. Arrange on a warmed serving platter, garnish with the rosemary sprigs, and serve at once.

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