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Tuesday 21 August 2018  
Home > Leg of lamb marinated with mountain herbs recipes
01.01.2003 -main course - lamb

Leg of lamb marinated with mountain herbs

« In the Pyrenees mountains, small sheep graze on the fragrant herbs found in the pastures. To further heighten this fragrance, let the leg of lamb marinate one night in these herbs in a manner similar to venison: a delight to the senses. » 
Type Main course - lambleg of lamb - fines herbes - rosemary – summer savory - thymered wine - marinades
Level of difficulty easy
Preparation time Marinating time + 30 min
Origin France - Pyrenees 
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Serves 4

For the marinade:


Preparation of the marinade:

  • In a large shallow dish, mix together all of the marinade ingredients
  • Add the leg of lamb, and make sure that you cover it uniformly with the marinade
  • Cover with a dishcloth and allow to sit overnight in a very cool place; otherwise, at the bottom of the refrigerator

Preparation of the leg of lamb:

  • The following day, preheat the oven to 475°F (240°C)
  • Drain the marinade off the leg of lamb and pat dry
  • Oil the entire surface of the leg of lamb
  • Set aside 5 to 6 tablespoons of marinade that you have passed through a chinois

Cooking the leg of lamb:

  • Put the leg of lamb in the oven and roast it for about 30 minutes You must calculate between 10 to 15 minutes of cooking time per pound depending on whether you like the lamb rare or well done
  • Turn off the heat and let the lamb sit for 10 minutes


  • Deglaze the dish with the saved tablespoons of leftover marinade
  • Carve the leg of lamb and present it on a warm serving dish
  • Pour the juices from the carving process into the deglazed juices
  • Vigorously stir in the butter over low heat
  • Pour the sauce over the carved leg of lamb slices
  • Serve immediately


As a vegetable side dish, you can serve a gratin dish of zucchini and tomatoes, green beans, or white mogette beans, which are delicious in springtime. . .
You can also experiment with the same preparation for concocting delicious lamb shank (or leg of lamb)

Suggested drink or wines

Patrick Chazallet recommends a Haut-Médoc.

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See Also :
Fresh aromatic herbs recipes  Fresh aromatic herbs recipes
french food recipes (french cuisine)  french food recipes (french cuisine)
Lamb recipes  Lamb recipes
Leg of lamb recipes  Leg of lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Red wine recipes  Red wine recipes
Rosemary recipes  Rosemary recipes
Thyme recipes  Thyme recipes
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