Barbecued Whole Leg of Lamb

Barbecued Whole Leg of Lamb Recipe from France | Ingredients: lamb, garlic, olive oil, herbes de Provence, sea salt

Region / culture: France | Preparation time: 15 minutes | Cooking time: 65-75 minutes | Servings: 4-6

Introduction

Barbecued Whole Leg of Lamb is a classic dish that brings the rich flavors of lamb together with the smoky essence of barbecue. This recipe is designed to guide you through the process of preparing and cooking a whole leg of lamb on your barbecue, infusing it with the aromatic blend of garlic, olive oil, and herbes de Provence. Perfect for special occasions or a weekend feast, this dish is sure to impress your guests with its succulent flavors and tender texture.

History

The tradition of barbecuing lamb dates back centuries and spans many cultures, from the pastoral societies of the Middle East to the Mediterranean shores. The method of slow-cooking meat over fire not only tenderizes the meat but also imparts a distinct smoky flavor that has been cherished through generations. The use of herbs and garlic to season lamb is a practice deeply rooted in French and Mediterranean cuisines, where the natural flavors of the meat are enhanced with the region's aromatic herbs.

Ingredients

1 x 4 lb (1.81 kg) leg of lamb
4 to 6 garlic cloves, sliced thickly
2 tbsp olive oil
1 tbsp herbes de provence
coarse sea salt and freshly cracked black pepper, to taste

How to prepare

Preheat the barbecue to medium-high.
Using a sharp, narrow knife, make several deep slits into the flesh of the lamb.
Insert the garlic slices into the slits.
Brush the lamb with olive oil and rub it with herbes de Provence, salt, and pepper.
Place the lamb on one side of the barbecue and close the lid.
Turn off the heat on the side of the barbecue where the lamb is placed, and leave the other side set to medium-high.
Cook the lamb, turning occasionally, until it reaches the desired doneness. Cooking for 65 to 75 minutes should result in a medium to medium-rare lamb.

Variations

For a different flavor profile, try marinating the lamb in a mixture of yogurt, lemon juice, and spices before barbecuing. Alternatively, a rub of smoked paprika, cumin, and coriander can give the lamb a Middle Eastern twist.

Cooking Tips & Tricks

To ensure your Barbecued Whole Leg of Lamb turns out perfectly, consider the following tips:

- Allow the lamb to come to room temperature before barbecuing to ensure even cooking.

- Make the slits deep enough to insert the garlic slices; this infuses the meat with garlic flavor from the inside.

- Keep the barbecue lid closed as much as possible to maintain a consistent temperature.

- Use a meat thermometer to check for doneness; 145°F (63°C) for medium-rare.

- Let the lamb rest for at least 15 minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve the Barbecued Whole Leg of Lamb with a side of grilled vegetables, a fresh salad, or a light couscous dish to complement the rich flavors of the lamb. A mint yogurt sauce or a chimichurri can also add a refreshing contrast to the smoky, savory meat.

Cooking Techniques

Barbecuing the lamb using indirect heat allows for slow cooking, which tenderizes the meat and ensures it is cooked evenly without burning. Turning the meat occasionally helps to achieve a crusty exterior while keeping the inside juicy.

Ingredient Substitutions

If herbes de Provence is not available, a mix of dried rosemary, thyme, oregano, and basil can be used as a substitute. For a different flavor, olive oil can be replaced with another high-smoke-point oil, such as avocado oil.

Make Ahead Tips

To save time, the lamb can be prepared with the garlic, oil, and herbs up to a day in advance and stored in the refrigerator. Allow it to come to room temperature before barbecuing.

Presentation Ideas

Present the whole leg of lamb on a large platter garnished with fresh herbs and lemon wedges for a rustic, yet elegant presentation. Carve the lamb at the table for added drama.

Pairing Recommendations

A robust red wine, such as a Shiraz or a Cabernet Sauvignon, pairs beautifully with the rich flavors of the lamb. For beer lovers, a dark ale or stout can also complement the smokiness of the barbecue.

Storage and Reheating Instructions

Leftover lamb can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven or on the stove to maintain its tenderness.

Nutrition Information

Calories per serving

A serving of Barbecued Whole Leg of Lamb contains approximately 300-400 calories, depending on the size of the serving and the exact preparation method. The majority of these calories come from the lamb's protein and fat content.

Carbohydrates

This Barbecued Whole Leg of Lamb recipe is very low in carbohydrates, making it suitable for low-carb and ketogenic diets. The primary ingredients, lamb and olive oil, contain minimal to no carbohydrates. The garlic and herbs used for seasoning contribute a negligible amount of carbs.

Fats

Lamb is known for its high-quality fats, including saturated and monounsaturated fats. The olive oil used in the recipe is rich in monounsaturated fats, particularly oleic acid, which is known for its health benefits. Together, these fats contribute to the dish's richness and mouthfeel, while also providing essential fatty acids.

Proteins

Lamb is an excellent source of high-quality protein, essential for muscle growth and repair. A single serving of this Barbecued Whole Leg of Lamb provides a significant portion of the daily recommended intake of protein, making it an excellent choice for individuals following a high-protein diet.

Vitamins and minerals

Lamb is rich in essential vitamins and minerals, including vitamin B12, niacin, zinc, and selenium. These nutrients play vital roles in energy production, immune function, and overall health. The herbs and garlic used in the recipe also contribute additional vitamins and minerals, enhancing the nutritional profile of the dish.

Alergens

This recipe is free from common allergens such as gluten, nuts, dairy, and soy, making it suitable for individuals with food allergies or intolerances. However, as always, it's important to check the specific ingredients used for any potential allergens.

Summary

Overall, Barbecued Whole Leg of Lamb is a nutritious dish that provides a good balance of high-quality proteins, fats, and essential nutrients, with minimal carbohydrates. It is suitable for various dietary preferences, including low-carb and high-protein diets.

Summary

Barbecued Whole Leg of Lamb is a timeless dish that combines the deep flavors of lamb with the aromatic qualities of herbs and garlic. Whether for a special occasion or a weekend treat, this recipe offers a delicious way to enjoy lamb, along with tips and variations to suit any taste. With its rich nutritional profile and versatile serving options, it's a dish that's sure to become a favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my friend Martha in her cozy little cottage by the lake. Martha was known for her delicious home-cooked meals, and that day, she had something special planned for dinner - Barbecued Whole Leg of Lamb.

As soon as Martha mentioned the dish, my mouth started watering. I had always been a fan of lamb, and the thought of a juicy, tender leg of lamb grilled to perfection on the barbecue was enough to make my stomach growl with anticipation.

Martha was kind enough to share the recipe with me, and as she walked me through the steps, I couldn't help but marvel at the simplicity of it all. It was clear that this was a dish that had been passed down through generations, each cook adding their own twist to make it their own.

The first step was to prepare the marinade. Martha had a secret blend of herbs and spices that she used, a combination of rosemary, garlic, thyme, and a splash of red wine vinegar. The aroma that filled the kitchen as she mixed everything together was heavenly, and I knew right then and there that this was going to be a meal to remember.

Next came the lamb itself. Martha had chosen a beautiful, bone-in leg of lamb from the local butcher, marbled with just the right amount of fat to keep it moist and flavorful. She scored the meat with a sharp knife, allowing the marinade to penetrate deep into the flesh, and then rubbed it in generously, making sure every inch was covered in the fragrant mixture.

After letting the lamb sit and marinate for a few hours, it was time to fire up the barbecue. Martha had a special technique for grilling the lamb, a slow and steady process that ensured the meat cooked evenly and stayed juicy. She placed the leg of lamb on the grill, turning it carefully every so often to get that perfect charred crust on the outside while keeping the inside tender and pink.

As the lamb cooked, the savory aroma wafted through the air, attracting the attention of the neighbors who stopped by to see what was cooking. I could see the envy in their eyes as they watched Martha work her magic on the barbecue, knowing that they were in for a treat once dinner was served.

Finally, after what felt like an eternity of waiting, the lamb was done. Martha carefully removed it from the grill, letting it rest for a few minutes before slicing into it. The meat was so tender and juicy, with a perfect balance of flavors from the marinade and the smoky char from the barbecue.

We sat down to dinner that evening, with the sun setting over the lake and the sound of crickets chirping in the background. The lamb was a hit, with everyone at the table going back for seconds and thirds. Martha beamed with pride as she watched us all enjoy her creation, knowing that she had shared something truly special with us.

As I finished my meal that night, I couldn't help but think about the recipe for Barbecued Whole Leg of Lamb and all the memories it held. It was a dish that brought people together, that made them feel at home and nourished both body and soul. And as I thanked Martha for sharing her recipe with me, I knew that it was one that I would cherish and pass down to future generations, just as she had done for me.