Sign Up to Get our Newletter and Recipes by Email




We Respect Your Privacy 100%



Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.
"

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.

"

It's a true pleasure to encourage people to visit your store!"

- Mary J.

Leg of Lamb with Herbes de Provence Rub

An Olive Oil Recipe

Pin It

Prep Information

Prep Time

15 minutes

Cook Time

60 minutes

Serves

4-6 adult(s)

Includes

Herbes de Provence Infused Olive Oil

According to Mary Lou's sister, Barbara, this makes the best leg of lamb you've ever eaten. If you're a lamb lover, you must try this recipe!

Ingredients

  • HERBES DE PROVENCE RUB
  • 3 Tablespoons dried thyme
  • 1 Tablespoon dried oregano
  • 2 teaspoons dried marjoram
  • 2 Tablespoons dried savory
  • 3 teaspoons dried rosemary
  • 1 Tablespoon dried lavender flowers (optional)
  • Lamb ingredients
  • 1 leg of lamb (preferably bone in)
  • Garlic cloves
  • Herbes de Provence Olive Oil
  • Herbes de Provence rub
  • Salt and pepper

Instructions

  • Combine herbs and store in an airtight container at room temperature. When applying this rub, first coat the meat with EVOO, then apply the rub mixture. It will stick better.
  • Insert sliced garlic cloves all over the leg of lamb (gigot). Rub the leg with the olive oil, apply the dry rub to it. Season with salt and pepper. Bake in a very hot oven at 450 degrees for exactly 1 hour.