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Provenҫal Leg of Lamb

Recipe by Grace Parisi


Meaty cuts, like leg of lamb or steak, can sit in a wine-based marinade for a couple of
days, soaking up lots of flavor without getting tough. (That’s because wine is relatively
low in acidity.) The marinade here, infused with Provenҫal herbs, is a classic with lamb.

One 6-pound boneless leg of lamb, butterflied
1 bottle dry red wine
12 rosemary sprigs, broken
12 thyme sprigs
Zest strips removed from ½ an orange
2 large shallots, thinly sliced
1 teaspoon cracked black peppercorns
1 teaspoon dried lavender
Extra-virgin olive oil

1. Put the lamb into a 2-gallon resealable plastic bag. Add the wine, rosemary, thyme, zest, shallots, peppercorns
and lavender. Seal the bag, pressing out the air. Turn to coat the lamb. Refrigerate for at least 24 hours and up
to 48 hours, turning the bag occasionally.

2. Drain the lamb, picking off any solids from the marinade. Return to room temperature.
3. Light a grill and oil the grates. Brush the lamb with oil and season with salt. Grill over moderate heat, turning

occasionally, until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare
meat, 30 to 45 minutes. Transfer the lamb to a board and let rest for 10 minutes. Thinly slice the meat against
the grain and serve.

SERVE WITH Grilled onions and squash

WINE Peppery, herb-scented Cabernet Franc: 2010 Lang & Reed North Coast.

Food & Wine Magazine, June 2012
“Make-Ahead Grilling”
Article and recipe – page 52
Recipes by Grace Parisi
Photographs by Lucas Allen
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