« return to category

Provencal Leg of Lamb

• 1 boneless leg of lamb (about 6 pounds) trimmed
• 1 cup dry red wine
• 1 small onion, chopped
• 4 plum or roma tomatoes, chopped
• 1/2 cup fresh parsley
• 1/2 cup fresh rosemary
• 6 cloves garlic
• 2 tablespoons Dijon-style mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Combine everything except the lamb in a food processor and blend until smooth. Place leg of lamb in a large dish and cover with marinade mixture. Coat evenly, cover and refrigerator for 4 to 6 hours. Remove lamb from marinade.

Pour marinade into a saucepan and bring to a boil. Boil for one minute then remove from heat. Set aside.

Roll and tie the leg of lamb. Place on rotisserie skewer, careful to make sure it is tightly secured and balanced. Place on grill over indirect, medium heat and grill until the meat reaches an internal temperature of 145 degrees. Baste with reserved marinade every 20 to 30 minutes. A 6 pound leg will take between 1 1/2 and 2 hours. When done, remove from grill and skewer. Set aside and allow to rest for abut 20 minutes. Carve and serve.