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Lamb Provencale

Source: The Barbecue Cookbook
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Active Time:  2 Hours 10 Minutes
Total Time:  2 Hours 55 Minutes
  Serves 6
1 leg lamb, about 4 lb
2 tbsp olive oil
2 cloves garlic, crushed
Ground rosemary
1 tbsp finely chopped parsley
2 tsp chopped fresh thyme
1/2 cup chicken stock
1/4 cup white wine
1 tbsp additional chopped parsley and fresh thyme combined
Lamb Provencale Recipe at
Wipe lamb with damp kitchen paper and rub well with 2 teaspoons of the olive oil, the crushed garlic and a light sprinkle of ground rosemary. Mix the fresh herbs and press over the leg. Season with salt and pepper to taste, cover and stand at room temperature for at least 30 minutes.

Oil grill of heated barbecue with a little olive oil, place leg on grill directly over drip pan containing 1 cup water. Roast indirect, hood down, for 2-2 1/2 hours, turning leg occasionally. Drizzle occasionally with a little olive oil, and add water to drip pan as needed - there should be about 1/4 in of liquid in it during cooking. When lamb is cooked to taste, remove to platter, cover loosely with foil and stand in a warm place for at least 15 minutes before carving.

Carefully remove drip pan and skim off excess fat. Place pan over direct heat, add stock and wine and stir well to dissolve baked-on juices. Bring to the boil and pour into sauceboat. Sprinkle additional fresh herbs over lamb and take to the table with the hot lamb juices. Serve with Ratatouille, a tossed salad of mixed greens and hot French bread.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 468
Fat. Total: 21g
Protein: 62g
Carbohydrates, Total: 1g
Sodium: 164mg
% Cal. from Fat: 40%
Cholesterol: 194mg
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