This dish was made for our Boondockers Welcome hosts in Raleigh, NC. Enjoyed with ratatouille and potatoes around a backyard campfire and great conversation!
Leg of Lamb Provençal
Wonderful preparation of boneless lamb, perfect for a special dinner with friends.
Servings 4 people
Ingredients
- 2 tbsp herbs de Provence
- 1 tbsp cumin seeds toasted and ground
- 1/4 cup Dijon mustard see notes
- 2 tbsp fennel fronds or basil minced, can use a combination
- 5 cloves garlic grated or minced
- 1 tbsp lemon zest finely grated or use lemon pepper
- 2 tsp salt
- 1/2 tbsp fresh ground pepper optional if lemon pepper is used
- 2 tbsp olive oil
- 3-4 lbs boneless leg of lamb butterflied, trim excess fat
Instructions
- For toasted cumin: Heat a small skillet over medium heat. Add cumin seeds and cook; stir/shake pan for several minutes, until seeds are toasted and fragrant. Transfer to a mortar or spice mill and grind to a coarse texture. Transfer to a medium-size bowl.
- Add the herbs,garlic, lemon zest, salt and pepper and mix well. Drizzle in as much oil as needed to make a paste. Rub it all over the lamb.
- Wrap the lamb in plastic or place it in a large plastic bag or bowl and let marinate at least 2 hours or refrigerate overnight. Turn lamb occasionally if using a bowl.
- Let the lamb come to room temperature if refrigerated. Heat a grill to very hot.
- Do not remove marinade from lamb. Grill the lamb 12 to 15 minutes per side. For medium-rare you want an internal temperature of 125 degrees. Since the shape of the meat is uneven, you may want to remove some thinner sections before the rest is done.
- Remove the lamb to a cutting board, tent with foil and let rest 15 minutes before slicing.
Notes
- Thicker knobs of lamb can be cut and spread open for a more uniform thickness.
- Fennel and/or Coriander seeds can be added to the cumin seeds, roughly equal amounts. Any extra can be stored in an airtight container for several months—discard when fragrance fades.
- Anchovies rinsed of salt can be minced and added to the marinade. Amount to taste.
- Recommend Maille brand of mustard or similar artisanal/old style Dijon mustard. Whole grain Dijon mustard could work, but crush mustard in mortar to break up grains.