Grilled Leg Of Lamb Rubbed With Herbes De Provence Recipes

GRILLED LEG OF LAMB RUBBED WITH HERBES DE PROVENCE

Steps:

• Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
• Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.

GRILLED LAMB WITH HERBES DE PROVENCE

Steps:

• 1. Preheat the grill to high.2. Arrange the chops in a nonreactive baking dish large enough to hold them in a single layer. Cut one lemon in half and squeeze the juice from both halves into the oil in a small bowl whisk to blend. Brush the lamb chops on both sides with the mixture, using about half, and season with salt and pepper. Sprinkle the chops with 2 tablespoons herbes de Provence and let marinate, at room temperature, for 10 minutes.3. When ready to cook, oil the grill grate. Arrange the lamb chops on the hot grate and grill, turning with tongs, until cooked to taste, about 4 minutes per side for medium- rare. Rotate each chop 60 degrees after 1 minute on each side to create an attractive crosshatch of grill marks. Baste the lamb chops from time to time with the remaining oil mixture as they cook.4. Transfer the chops to a platter and season with the remaining herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges.Serves 4

GRILLED LAMB WITH HERBES DE PROVENCE

Steps:

• 1. Preheat the grill to high.2. Arrange the chops in a nonreactive baking dish large enough to hold them in a single layer. Cut one lemon in half and squeeze the juice from both halves into the oil in a small bowl whisk to blend. Brush the lamb chops on both sides with the mixture, using about half, and season with salt and pepper. Sprinkle the chops with 2 tablespoons herbes de Provence and let marinate, at room temperature, for 10 minutes.3. When ready to cook, oil the grill grate. Arrange the lamb chops on the hot grate and grill, turning with tongs, until cooked to taste, about 4 minutes per side for medium- rare. Rotate each chop 60 degrees after 1 minute on each side to create an attractive crosshatch of grill marks. Baste the lamb chops from time to time with the remaining oil mixture as they cook.4. Transfer the chops to a platter and season with the remaining herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges.Serves 4