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Marinated leg of lamb (Languedoc Sun N°9) |
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Recipe kindly contributed by Steeve SCHORGERE, Chef at Le Pont du Roy, Logis de France du Gard in Tavel. INGREDIENTS 1,8 kg leg of lamb 2 large onions 6 cloves garlic 30 sprigs rosemary 50g Provençal herbs 3 bay leaves 12cl rosé wine 50cl sunflower oil 25cl olive oil salt, ground pepper
RECIPE Take the meat off the bone and removee the fat. Cut into rough pieces of about 4cm by 4cm. Make the marinade using all the other ingredients and pour over the lamb pieces, covering them completely. Cover and leave in the fridge for at least 2 days. Drain the marinade from the meat and then grill. Serve with small potatoes, seasoned with thyme, garlic cooked in its skin and Camargue fleur de sel salt, together with a green salad.
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