Name: Provençal Lamb Leg
Prep time: 20 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 1 kg of leg of lamb; 100 g of black olive; 50 g of butter; 10 cherry tomato; 4 garlic clove; 2 onion; 2 tablespoon of oil; 1 glass of white wine; 1 bouquet garni (rosemary, thyme, bay leaf, parsley)

Provençal Lamb Leg

Here is an excellent family dish for Easter, traditional, and full of Provençal flavors, to be made in the oven. Its bold and tender taste will make you want to have seconds!

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per serving: 3,30 €

Energy: 415 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 220°C (425°F).
2. Peel the garlic and insert two cloves into the leg of lamb. Season with salt and pepper. Finely chop the other two cloves and set aside.
3. Peel and thinly slice the onions. Roast the leg of lamb with one onion, butter, and sprinkle the herbs on top. Place it in the oven, basting it regularly with its cooking juices.
4. Sauté one onion and two cloves of chopped garlic in oil in a sauté pan. Deglaze with white wine and let it reduce. Add the tomatoes, season with salt and pepper.
5. Skewer the tomatoes and add them to the lamb dish. Garnish with black olives and drizzle with the garlic, onion, white wine juice.
6. Return to the oven for a few minutes at 180°C (350°F). Enjoy the Provençal lamb leg, cooked to perfection, not too well done or too rare.