Provençal Roasted Leg of Lamb
A classic French-inspired leg of lamb, fragrant with Provençal herbs and garlic, slow-roasted to juicy perfection with a beautiful golden crust. This traditional southern French recipe is ideal for Sunday dinners or any special gathering. Marinate it overnight for the deepest flavor and melt-in-your-mouth tenderness.
🛒 Ingredients
6 servings
- 1 leg of lamb (3 to 4 lbs / 1.5 to 2 kg)
- 4 garlic cloves
- 2 medium onions, sliced
- 1 cup dry white wine
- 1 cup water
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
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Directions
- 1
Remove the leg of lamb from the fridge 1 hour before cooking to bring it to room temperature.
- 2
Peel and thinly slice the garlic cloves. Make 10 deep cuts all over the meat and push a garlic slice into each one.
- 3
In a bowl, combine the olive oil, Dijon mustard, salt, and pepper. Rub the mixture generously all over the lamb.
- 4
Scatter the sliced onions in the bottom of a roasting pan. Set the lamb on top and tuck in the rosemary, thyme, and bay leaves.
- 5
Pour the white wine and water around the lamb. Cover the pan tightly with aluminum foil.
- 6
Roast in a preheated oven at 350 °F (180 °C) for 1 hour.
- 7
Remove the foil and continue roasting for 45 to 60 minutes, basting with the pan juices every 20 minutes.
- 8
Check the internal temperature: 130 °F (55 °C) for medium-rare, 160 °F (70 °C) for well done. Rest under foil for 15 minutes before carving.
- 9
Serve with dauphinois gratin, flageolet beans, or a seasonal ratatouille.
💡 Chef's Tip
For maximum flavor, prepare and marinate the lamb the night before. Consistent basting during the uncovered stage is the key to a golden, crispy crust while keeping the interior moist and tender.
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