This Grilled Leg of Lamb Provençal is one of Chef Andrew Cohen’s signature friends-and-family favorites—simple to prepare yet full of rustic Provençal flavor. The magic lies in the marinade: aromatic herbs, garlic, and a rich black olive tapenade infuse the lamb with savory depth, while red wine tenderizes the meat to perfection. Pounded to an even thickness and grilled until lightly charred and rosy in the center, it’s an impressive yet approachable dish that’s equally delicious hot off the grill or served at room temperature for gatherings.
INGREDIENTS:
3½ pounds boneless leg of lamb, trimmed of fat and silverskin, butterflied, and pounded to 1–1¼-inch thickness
4 large cloves garlic, peeled, de-germed, and minced
Freshly ground black pepper, to taste
2 tablespoons Herbes de Provence (with lavender)
1 cup black olive tapenade (see recipe)
1 cup red wine (Syrah, Durif, Grenache, or another Rhône varietal)
Coarse sea salt, such as Maldon or Camargue
1 large resealable plastic bag (1-gallon freezer Zip-loc) or a sealable marinating tub
METHOD:
Rub half of the minced garlic over one side of the lamb, then flip and rub the remaining garlic on the other side. Season both sides with freshly ground pepper and sprinkle evenly with herbs.
Spread half the tapenade over one side of the lamb. Carefully flip the lamb into the bag or tub, tapenade-side down, and spread the remaining tapenade on top.
If using a bag, partially seal it and pour the red wine through the center opening, then press out as much air as possible before sealing completely. If using a tub, pour the wine in from a corner to avoid disturbing the seasoning. Refrigerate for at least 8 hours, ideally 24 hours, turning or moving the lamb every few hours to ensure even marination.
Remove the lamb from the marinade and place it on paper towels to drain—do not pat dry. Season generously with salt just before grilling.
Preheat the grill to medium-high. Place the lamb on the hot grate and cook for 5–6 minutes per side, until lightly charred on the edges and still rosy pink inside. The meat should release easily from the grill before flipping; if not, give it another minute.
Transfer the lamb to a warm platter, slightly tilted so juices collect on one side. Let rest for 3–5 minutes to allow the juices to redistribute and the carryover heat to finish cooking to medium-rare. Slice thinly across the grain, noting that each muscle section may require a slightly different slicing angle.
Enjoy warm or at room temperature with roasted vegetables, grilled bread, or a crisp Provençal rosé.
YIELD: Serves 6-8
SOURCE: Chef Andrew Cohen
