Why you will love this recipe
Easy Provençal Lamb offers a delightful blend of rich, herbal flavors and tender lamb that is sure to become a favorite. The dish captures the essence of Provence’s rustic cuisine with its fresh ingredients like zucchini, bell peppers, and onions sautéed in cast iron skillets—a true taste of home cooking made accessible even for those unfamiliar with Provençal dishes. The roasted leg of lamb infused with balsamic vinegar, olive oil, honey, and aromatic herbs promises to be both comforting and sophisticated on the dinner table.
Ingredients
– 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
– 1/2 cup Dijon mustard
– 3 tablespoons chopped garlic (9 cloves), divided
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon balsamic vinegar
– Kosher salt and freshly ground black pepper
– 3 pounds ripe red tomatoes, cored and 1-inch diced
– 1/2 cup good olive oil
– 1/2 cup good honey (see note), divided
– 1 large Spanish onion, sliced
– 4 sprigs fresh thyme
– 2 sprigs fresh rosemary
Tips for this recipe
To achieve the authentic flavor of Easy Provençal Lamb, ensure to sear the lamb properly before slow-roasting it. The high heat from a grill pan followed by an oven roast allows the lamb’s exterior to develop a perfect crust while maintaining its juicy interior. Also, remember that the dish is all about balancing flavors—enhance with honey and mustard for sweetness against the tangy balsamic vinegar and robust garlic.
Adviced equipments
– Grill Pan: Great for searing meat, ensuring high heat and even cooking.
– Cast Iron Skillet: Ideal for sautéing vegetables, essential in Provençal cuisine.
– Chef’s Knife: Sharp knife for precision cuts of lamb and herbs.
– Mandoline Slicer: Thin slices of zucchinas for quick cooking.
– Measuring Cups & Spoons: For accurate ingredient measurements, ensuring the recipe’s success.
– Strainer or Colander: To rinse vegetables and drain pasta components like ratatouille.
– Medium Saucepan: Perfect for simmering lamb with aromatic ingredients.
– Oven-safe Baking Dish: For roasting the whole leg of lamb or cooking in tomato style.
– Roasting Rack: Ensures even roasting and browning, especially on large cuts like lamb legs.
– Digital Food Scale: Precise measurements for ingredients—useful when scaling up recipes or preparing food with multiple cooks.
– Silicone Basting Brush: For brushing olive oil over the lamb during roasting, enhancing flavor and texture.
Introduction
Discover the charm of Provençal cuisine with our Easy Provençal Lamb recipe—a harmonious blend that pays homage to the rustic culinary traditions of Southern France. This dish encapsulates the vibrant flavors and hearty ingredients synonymous with this region, bringing a taste of Provence right into your kitchen.
History of the recipe
The roots of Provençal cuisine are deeply entwined with its history—a melting pot of Mediterranean flavors shaped by various cultures over centuries, including Romans, Greeks, and Moors. Lamb has always been a staple in the diets of these regions due to the ample pastoral landscapes. The art of slow roasting meat over open flames or embers evolved into the cherished Easy Provençal Lamb recipe we know today—a testament to how historical cooking techniques can be adapted for modern convenience without sacrificing authenticity.
Fun facts about this recipe
This dish showcases an array of Provençal culinary staples: zucchini, bell peppers, and onions sautéed in a cast iron skillet—a true classic. The use of Dijon mustard is not merely for flavor; it also acts as a natural meat tenderizer. Additionally, the inclusion of olive oil and honey speaks to the Mediterranean influence on Provence’s gastronomy. Notably, this recipe reflects an evolving culinary practice—traditional slow roasting methods meet today’s kitchen efficiency with quick-cooking techniques like pan searing before oven finishing.
