Leg of lamb Provençal style is a classic of Mediterranean cuisine, transporting us to the sunny flavors of the South of France. Slow-cooked in the oven with caramelized tomatoes, garlic, black olives, and herbes de Provence, its Mediterranean aromas are a delight. This recipe is perfect for an Easter family meal. The slow cooking allows the meat to fully absorb the flavors and become incredibly tender. Easy to make, this dish requires only simple ingredients. It pairs perfectly with homemade mashed potatoes and grilled vegetables. I also added some chanterelle mushrooms that we had picked at the end of summer. And of course, it's naturally gluten-free.
Ingredients
For the leg of lamb
For the garnish
Preparation
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Preparing the leg of lamb
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Preheat the oven to 160°C.
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Using a knife, make deep cuts in the leg of lamb and insert the pieces of garlic into the meat.
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In a bowl, mix the olive oil, herbes de Provence, paprika, salt, and pepper. Rub the leg of lamb generously with this mixture to coat it well with the flavors.
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Preparing the dish
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Arrange the tomatoes, onions, olives and rosemary sprigs in a large ovenproof dish.
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Place the leg of lamb in the center of the dish, on top of the vegetables.
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Drizzle with vegetable stock and balsamic vinegar to add acidity and retain moisture during cooking.
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Cooking
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Cover the dish with aluminum foil and put it in the oven.
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Cook the leg of lamb for 3 hours at 160°C, basting regularly with the cooking juices.
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Remove the foil in the last half hour to allow the meat to brown slightly.
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Service
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Once cooked, let the leg of lamb rest outside the oven for 10 minutes before slicing.
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Serve with the candied vegetables from the dish and generously drizzle with the cooking juices.
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Note
I served this leg of lamb with homemade mashed potatoes and chanterelle mushrooms that we had picked and that I had frozen
