Fairway Market's Leg of Lamb Provence
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1 leg of lamb (5-7 lbs)
2 tbl Herbs de Provence
2 cloves garlic thinly cut
Make thin cuts into the fatty side of the leg, and place one piece of the sliced garlic clove into the cut. Repeat 8-10 times, all over the leg. Rub the entire leg w/salt and then Herb de Provence.
Place the lamb on a roasting tray. Preheat oven to 425 degrees. Place the leg in the middle rack of your oven. Roast at 425 degrees for 15 minutes, then lower the oven to 375 degrees for another 45 minutes.Remove from oven, place on a cutting board and let sit for 15 minutes.
Now get out a sharp knife. There will be a short piece of clean bone, which is where you’re going to hold the leg as you cut it. Hold the lamb on a 45 degree angle, with the more bulbous side of the leg, which should be face up. Cut long thin slices from the meaty side of the lamb. Place on warmed plates and serve.
Promotional consideration furnished by Fairway Market.