Rotisserie Leg of Lamb Provençal
Try this Rotisserie Leg of Lamb Provençal recipe, or contribute your own.
Try this Rotisserie Leg of Lamb Provençal recipe, or contribute your own.
- 2 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/2 cup dijon mustard
- 5 cloves garlic minced
- 2 tablespoons chopped fresh thyme leaves
- one 4- to 5-pound boneless leg of lamb butterflied
- 2 tablespoons chopped fresh rosemary leaves
- :
- 2-1/2 pounds waxy potatoes cut into wedges (i used yukon gold and purple bliss)
- 1 pound small carrots cut in half, if necessary
- :
- extras:
- butcher’s twine
- instant read thermometer
- Carbohydrate 7.1034136332621 g
- Cholesterol 0 mg
- Fat 4.81816871278946 g
- Fiber 2.27785826253721 g
- Protein 1.35229213204328 g
- Saturated Fat 0.633758197248785 g
- Serving Size 1 1 to 10 (80g)
- Sodium 791.3283174021 mg
- Sugar 4.8255553707249 g
- Trans Fat 0.188471913387978 g
- Calories 73 calories
Step-by-step
- Have your butcher butterfly your leg of lamb. If you don’t have a butcher, it’s really not that hard because half the job was done when they took the bone out.
- Remove lamb from the netting and turn it over to where the cuts have been made to remove the bone. Sometimes it isn’t cut all the way through, so finish the cut so the meat opens up “flat”.
- You just want to even it up a bit so that the entire piece is the same thickness – about 1½ to 2 inches. Do this by holding the knife parallel to the work surface and begin slicing inward, pulling back the meat with your free hand and unrolling the thicker pieces like a carpet.
- Season the meat well on both sides with salt and pepper.
- Whisk together the mustard, olive oil, garlic, and herbs.
- With the “bone side” facing up, liberally slather the meat with two-thirds of the mustard mixture, making sure to get it in all the nooks and crannies.
- Roll up the lamb from one of the shorter ends and secure with the butcher’s twine every one to two inches.
- Run the rotisserie spit through the roast and secure with the spit tines.
- Spread the remaining mustard mixture over the outside of the roast.
- Set up the grill for indirect/rotisserie cooking with a drip pan and stabilize the heat at 325°F to 350°F.
- Toss the potatoes and carrots with the oil and season with salt and pepper.
- Place the vegetables in a drip pan and position the pan below where the lamb will be on the rotisserie.
- Fit the spit into the rotisserie attachment, turn on the motor, and close the grill cover.
- Roast for about 60 to 90 minutes, stirring the vegetables around the pan halfway through cooking.
- Continue cooking until the internal temperature of the lamb is 135°F (medium-rare) or 145°F (medium).
- Remove the rotisserie from the grill and transfer to a cutting board – leave the lamb on the rotisserie; cover with aluminum foil.
- Allow the lamb to rest for about 20 minutes.
- Test the vegetables to see if they are cooked through; if not, turn up the heat on the grill and continue roasting the vegetables while the lamb rests.
- Once rested, slide the lamb off of the rotisserie spit and cut the strings off the roast.
- Slice the lamb into ½-inch pieces and serve with roasted vegetables.
A Weekend Culinary Adventure: Rotisserie Leg of Lamb Provençal
The aroma of rosemary and garlic, mingling with the rich scent of slow-roasted lamb – that's the promise of this Rotisserie Leg of Lamb Provençal recipe. It’s a dish that effortlessly elevates a simple weekend gathering into a memorable feast. For me, cooking isn’t just about sustenance; it's about creating an atmosphere, a shared experience, a moment of connection. This lamb is the perfect centerpiece for just such a moment. I discovered this recipe on a trip to the French countryside and it’s now a family favorite.
The beauty of this recipe lies not only in the delicious result but also in its relative simplicity. While the idea of a rotisserie might sound intimidating, the process is far more straightforward than you might think. The key is preparation; taking the time to properly butterfly the lamb and create a flavorful marinade makes all the difference. It transforms a potentially dry cut of meat into a succulent masterpiece. The tender lamb, infused with the earthy notes of herbs de Provence and the subtle tang of Dijon mustard, is perfectly complemented by the roasted carrots and potatoes. The vegetables soak up the delicious lamb juices, creating a side dish as rich and satisfying as the main event.
I love how versatile this dish is. It's perfect for a special occasion, a casual weekend dinner with friends, or even a quiet night in for two. The leftovers are just as delicious the next day, making it a great option for meal prepping. I often find myself slicing the leftover lamb and incorporating it into salads, sandwiches, or even pasta dishes. The possibilities are endless.
Beyond the Recipe: A Culinary Journey
This recipe represents more than just a dish; it's a journey. It's about embracing the imperfections, the unexpected moments in the kitchen, and the simple pleasure of creating something delicious. There's a certain satisfaction in carefully preparing the lamb, watching it slowly turn on the rotisserie, and smelling the intoxicating aromas that fill the air. It's a sensory experience that brings a sense of calm and accomplishment. Each step, from butterflying the lamb to basting it with the flavorful marinade, is a small act of love, a testament to the art of cooking and the joy it brings. This isn't just about following a recipe; it's about creating a culinary story.
Tips and Tricks for Rotisserie Success
The best advice I can offer is to not be intimidated. This recipe is designed to guide you through each step, providing helpful tips and tricks for a perfect outcome. However, always remember to adjust the cooking time according to your specific grill and the thickness of the lamb. Using an instant-read thermometer is crucial to ensure the lamb is cooked to your desired level of doneness. Remember, patience is key when roasting; it's the slow cooking that unlocks the tenderness and richness of the lamb.
Serving Suggestions
While the roasted vegetables are a perfect accompaniment, this lamb is equally delicious paired with other sides. A simple green salad, a crusty loaf of bread for dipping into the pan juices, or a flavorful couscous salad could all enhance the dining experience. Let your creativity guide you, and don't be afraid to experiment with different flavor combinations.
More than a Meal: A Memory
At the end of the day, cooking isn’t just about preparing a meal; it’s about creating memories. This Rotisserie Leg of Lamb Provençal recipe is more than just a collection of ingredients and instructions; it’s a culinary experience designed to foster connection, bring people together, and share the joy of good food. So gather your friends and family, fire up the grill, and embark on a culinary adventure that will leave you with a full belly and a heart full of warmth.
Final Thoughts
Cooking this lamb isn’t just about following a recipe; it’s about making it your own. Every time I make this dish, there's a touch of improvisation; sometimes I add extra herbs or a different type of potato. The beauty of cooking is in its adaptability. Don't be afraid to tweak the recipe to suit your tastes and preferences. It is a journey of experimentation and culinary self-expression.
