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...Read More

INGREDIENTS: 1 (4 to 5-pound) boneless leg of lamb, rolled, tied, and trimmed of excess fat 4 to 6 cloves garlic, cut in half 4 to 5 sprigs fresh rosemary Salt to taste 1/4 teaspoon coarsely ground pepper 1 cup ruby port wine Port Sauce (recipe below) Fresh rosemary sprigs for garnish METHOD: The Day...Read More