Lamb Provencale

We are fortunate to get really wonderful local lamb in Provence. It’s a very traditional meat to serve for any occasion - sunday lunch or Easter..

A whole leg of Lamb, around 2 kilos is perfect for 10 people. ask your butcher if your not sure.

I like to have it deboned and put the the bone back in - trussing it up with kitchen twine. This way you can season the inside with salt and garlic.

Let the roast sit outside of the fridge for at least 1 hour so that it comes to room température. This helps the meat relax and ensures that it will cook more evenly. Season all over with dry herbs de Provence, olive oil, salt and pepper. Place a half dozen raw flattened garlic cloves under the skin.

Start by searing the roast on 2 sides in a large enough Dutch oven or under the broiler. Lower the heat baste with some more olive oil and chopped shallots - sautée until translucent. Deglaze with rosé wine. Place the pot on a small flame, cover and let simmer for 30 min. - turn the roast over mid way through. Allow to rest 15-30 min before serving. The lamb should be pink - not brown - overcooked or jiggly - undercooked.