Leg of Lamb à la Provençale
- 1 leg of lamb, about 2.5 kg
- 4 large tomatoes cut into quarters
- 1 onion, diced
- 250 mL red wine
- 2 tbsp. parsley
- 6 cloves of garlic
- 1 tbsp coarse salt
Optional: Olive oil, Herbes de Provence, Black olives
1/ Mix all the ingredients of the marinade (red wine, parsley, salt, pepper, onion and tomatoes), pour them in a dish and put the leg of lamb in the marinade during one night in the refrigerator.
2/ Preheat your oven to 180°C or start cooking indirectly on your barbecue
3/ Remove the leg of lamb from the marinade. Program the Meat°it + application on " Lamb " and insert the probe in the thickest part of the leg
4/ In a small saucepan, boil the marinade.
5/ Every 20 minutes, coat the meat with the marinade.
6/ When you receive the end of cooking notification, program a 10-minute rest period on the meat°it application and cover the leg with aluminum foil.
Tip: to accompany the leg of lamb, heat up some flageolet beans (with garlic) or white beans in a pan with quartered tomatoes, a handful of black olives, olive oil and herbes de Provence.
Recipe suggested by Rafa's barbecue