Oh! This is SO Easy and Impressive.
This is one of my "old stand-by's" -- with good reason. It's incredibly easy to make, and everyone always comes back for seconds. You can do it on your grill, but its just as good roasted in the oven. If its not browned enough to suit you, you can run it under the broiler at the end for effect. But please, don't cook it to over 135 degrees. 10 minutes of "sitting" will bring it up to 154. I know so well exactly what it does, because I made this a couple of weeks ago for a party I did in the West Village. Bit rave reviews. Try it!
Butterflied Leg of Lamb à la Provençal
makes 8 servings
1 Leg of Lamb, trimmed and boned (approximately 5 pounds trimmed weight)
(Be sure to ask your butcher to remove the fell.)
Marinade:
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 lemon, juice and zest
1. Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Rub lamb well, all over. Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)
2. Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven--375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look.
3. Let sit at least 10 minutes before carving.
Wine Tip: Although Bordeaux-style wines traditionally pair with lamb, and are suggested on many food-and-wine pairing charts, I think the garlic and the grilling indicate a more robust wine. A Provençal-style syrah-based red or a chewy Zinfandel (such as Shenandoah) from California are more worthy companions to this flavorful roast.
