Lamb Leg Provençale

Lamb Leg Provençale © kvalifood.com

Lamb Leg Provençale is a south-French-inspired oven roast with garlic and parsley pressed into the meat and potato slices in the roasting tin. The potatoes absorb all the roasting juices and stock during the long cooking and make the best accompaniment. Basting throughout keeps the meat juicy.

Ingredients

Yields 4–6 servings

  • 1 leg of lamb, approx. 1½ kg
  • salt, freshly ground pepper
  • 25 g butter (or margarine)
  • ½–¾ kg potatoes
  • 2–3 cloves garlic
  • 2 tbsp chopped parsley
  • 4 dl stock, preferably chicken stock

Accompaniment

  • watercress (optional)

Directions

Preparation

Preheat the oven to 345°F (175°C). Finely chop the garlic and parsley and mix them together. Make deep incisions all over the leg with a sharp knife and press the garlic-parsley mixture firmly into each one. Rub the joint with salt and pepper.

Potatoes and roasting tin

Peel the potatoes and slice them thinly. Melt the butter in the roasting tin and spread the potato slices in an even layer. Season with salt and pepper.

Roasting

Place the leg of lamb on top of the potato slices. Pour the stock over. Roast in the oven at 345°F (175°C) for about 1¼–1½ hours. Baste with stock every 20–30 minutes and add more if needed so the potatoes do not dry out. Rest the joint for 15 minutes before carving.

Serving

Carve the leg into thin slices. Serve directly from the roasting tin with the juice-soaked potatoes and watercress if using.

Notes

  • Press the garlic and parsley deep into the cuts — they distribute flavour through the whole joint during the long roasting
  • The potatoes absorb all the roasting juices and stock and are a dish in their own right
  • Use chicken stock for a milder, more aromatic base than beef stock
  • Add fresh rosemary sprigs to the roasting tin for a more pronounced Provençal character
  • Core temperature: 144–149°F (62–65°C) = pink, 158°F (70°C) = well done