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Grilled Butterflied Leg of Lamb Provencal Style

May 15, 2013
by Shannon Hepburn

Cuisine Rapide by Pierre Franey was one of the first cookbooks I ever owned. Geez, it might even be THE first. My family watched him on PBS a zillion years before the Food Network existed.  His appeal was much like Julia’s – he didn’t take himself too seriously, was unassuming and his food was uncomplicated and fantastic.



I pulled this book out for a special meal at the Farmers To You hub last night.  I had the pleasure of cooking for all the Farmers To You staff who work Tuesdays to fill bags and trucks with fresh food.  They always break for dinner between loading the two trucks, but last night the table was set with a cloth, candles and flowers. A lovely spring gathering highlighting a Memorial Day menu.  The menu featured Pierre’s Grilled Leg of Lamb Provencal Style.  I figured it was a hit when I spied Alec mopping his plate clean with a piece of Red Hen bread.


Grilled Butterflied Leg of Lamb Provencal Style
Serves: 6-8
  • 1 butterflied leg of lamb
  • freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons whole mustard seeds
  • 2 tablespoons finely chopped fresh tarragon or 1 teaspoon dry
  • 1 tablespoon minced garlic
  • 4 sprigs fresh thyme or ½ teaspoon dry
  • 1½ tablespoons chopped fresh rosemary or 1 teaspoon dry
  • 1 teaspoon fennel seeds
  • 3 tablespoons white wine vinegar
  • salt to taste
  1. Preheat your grill.
  2. Lay the lamb out on a baking sheet and rub all over with the olive oil. Sprinkle the lamb on both sides with freshly ground pepper, mustard seeds, tarragon, garlic, thyme, rosemary, fennel seeds, vinegar and salt. Turn and rub the lamb so it is evenly coated with the ingredients. The lamb may be marinated or cooked right away. If marinating in the fridge, let the lamb come to room temperature before grilling.
  3. Cook the lamb flat on the grill for 10 minutes each side. Let the lamb rest for another 10 minutes before carving. You’ll notice that the lamb is uneven in thickness so you will have portions that are more well done and portions that are more rare. This timing is Pierre’s, depending on your grill the timing may differ a bit. Cook to your desired doneness. I went a bit longer than 10 minutes per side.
  4. After letting the meat rest for 10 to 20 minutes, slice thinly and serve.