Leg of Lamb with Herbes de Provence and Himalayan Pink Salt
Prepare the lamb: Preheat the oven to 200°C (390°F). Make small incisions in the lamb and insert slices of garlic into the cuts.
Seasoning: In a bowl, mix Herbes de Provence, Himalayan Pink Salt, black pepper, and olive oil. Generously coat the lamb with this marinade.
Cooking: Place the lamb in a roasting pan. Pour the broth into the bottom of the dish to prevent the meat from drying out during cooking. Add the rosemary sprig if desired.
Roasting: Roast for 15 minutes at 200°C (390°F), then lower the temperature to 170°C (340°F) and cook for 1.5 to 2 hours, depending on your preferred doneness (medium-rare or well done). Baste the lamb regularly with its juices.
Resting and serving: Once out of the oven, let the lamb rest for 10 minutes under aluminum foil before slicing. Serve with roasted potatoes, Provençal ratatouille, or homemade mashed potatoes.
Chef’s Tips:
For a sweet and savory touch, add a spoonful of honey to the marinade.
For enhanced flavors, marinate the lamb the night before and let it rest in the refrigerator.
Wine pairing: This leg of lamb pairs beautifully with a Côtes-du-Rhône or Gigondas red wine.
Enjoy a refined Provençal dish, elevated by the delicate flavors of Himalayan Pink Salt with Fruits and Organic Spices!
