Recette pour Pâques : Jambe d'agneau Provençal

Recipe for Easter: Rotisserie Leg of Lamb
UPDATE and CORRECTION! Louis la Vache, not being a native francophone, sometimes makes errors in his use of la langue française. A case in point is his use of "jambe d'agneau". Louis had an unease about using the word jambe, but couldn't remember the correct term (if he was, in fact, wrong) and no native French speaker was available to ask when he wrote the post. He was kindly corrected by Alex, who writes Marseille Daily Photo.

Alex wrote:
"Is it very reasonable for a cow to cook lamb ??
In french, we say 'gigot d'agneau"' for 'Leg of Lamb'.
"Jambe d'agneau" is a very funny expression for us!!"

If any of you readers find that Louis has made a mistake in his use of la langue française, PLEASE do not hesitate to correct him! He appreciates your corrections very much!



The slow roasting on the rotisserie makes the leg of lamb self-basting and absolutely delicious.

À table!

Jambe d'agneau Provençal

INGRÉDIENTS:

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

MÉTHODE:

1) Combine everything (except the lamb) in a food processor and blend until smooth.
2) Place leg of lamb in a large dish and cover with marinade mixture.
3) Coat the lamb evenly with the mariande, cover and refrigerate for 4 to 6 hours.
4) Remove lamb from marinade and set aside.
5) Pour marinade into a saucepan and bring to a boil for one minute.
6) Remove the marinade from heat. Set aside.
7) Roll and tie the leg of lamb.
8) Place the leg of lamb on a rotisserie skewer, careful to make sure it is tightly secured and balanced.
9) Place on grill over indirect, medium heat and grill until the meat reaches an internal temperature of 145º F (63º C).
10) Baste with reserved marinade every 20 to 30 minutes. A 6 pound leg will take between 1 1/2 and 2 hours.
11) When done, remove from grill and skewer. Set aside and allow to rest for abut 20 minutes. Carve and serve.

Voici! Bon appétit!