Leg of Lamb Provençal

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.
Course Main Dish
Cuisine French
Keyword Dinner
Servings 4 people
Author Daniel


  • 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


  • 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.


  1. Thicker knobs of lamb can be cut and spread open for a more uniform thickness. 
  2. 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.
  3. Anchovies rinsed of salt can be minced and added to the marinade. Amount to taste.
  4. 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.

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