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.
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.
Ingredients
- 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
Equipment
Brava metal tray
Brava TempSensor
mixing bowl
Nutrition Information
Allergens: None
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1Prep 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.
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2Roast lamb
- Slide metal tray into bottom shelf.
- Select “Leg of Lamb” on your Brava touchscreen and follow instructions.
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3Slice lamb & serve
- When your food is done, cut lamb across the grain into ½-inch-thick slices and arrange on serving platter.
