Leg of Lamb

Leg of Lamb

Herbes de Provence


Serving Size 8

Active Time:

~10 min

Total Time:

~1 hour 25 min

About this Recipe

This showstopper will take center stage at your spring holiday meal and is perfect for serving a crowd. The herbaceous rub beautifully complements the lamb’s earthy and savory flavor.


  • 2 tablespoons herbes de Provence
  • 1 boneless leg of lamb (6–8 lb) (remove twine if tied)

From Your Pantry

kosher salt

extra virgin olive oil


Brava metal tray

Brava TempSensor

mixing bowl

Nutrition Information

Allergens: None


  • Lunch
  • Dinner
  • Californian
  • Dairy Free
  • Gluten Free
  • Keto
  • Metal Tray
  • Other Meats
  • Paleo
  • Recipes
  • Year Round

  1. step

    Prep herb rub & lamb

    • In small bowl, stir together herbes de Provence, ¼ cup extra-virgin olive oil and 1 tablespoon salt.
    • Open leg of lamb so it lays flat. If desired, using a sharp knife, cut ½-inch-deep slits, spaced 1 inch apart, on fat side of leg of lamb.
    • Rub lamb all over with herbes de Provence mixture, pressing it into slits.
    • Place lamb, fat side up, on center of Brava metal tray. Gently press lamb down so it is as flat as possible.

  2. step

    Roast lamb

    • Slide metal tray into bottom shelf.
    • Select “Leg of Lamb” on your Brava touchscreen and follow instructions.

  3. step

    Slice lamb & serve

    • When your food is done, cut lamb across the grain into ½-inch-thick slices and arrange on serving platter.