Grilled Lamb Shoulder Provencale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY PROVENCAL LAMB

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12



Easy Provencal Lamb image

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

GRILLED LAMB SHOULDER PROVENCALE

wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.

Provided by Derf2440

Categories     Canadian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13



Grilled Lamb Shoulder Provencale image

Steps:

  • With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
  • Open meat like a book, flatten with flat of knife.
  • Trim membrane and any excess fat.
  • Place lamb in heavy plastic bag and set in shallow dish.
  • Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
  • Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
  • Marinate for at least 4 hours or overnight in refrigerator.
  • Remove lamb from marinade, reserving marinade.
  • Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
  • To serve, slice lamb across the grain into 1/2 inch thick slices.

1 boneless lamb shoulder, about 2 lbs
1/3 cup olive oil or 1/3 cup vegetable oil
1/3 cup lemon juice
1/3 cup white wine
2 tablespoons finely chopped onions
2 tablespoons chopped fresh parsley
1 clove garlic, smashed
1 bay leaf
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon salt
pepper

EASY PROVENçAL LAMB

Provided by Ina Garten

Categories     Garlic     Lamb     Tomato     Roast     Quick & Easy     Dinner     Rosemary     Winter     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8

Number Of Ingredients 13



Easy Provençal Lamb image

Steps:

  • Preheat the oven to 450 degrees.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch diced
1/2 cup good olive oil
1/2 cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Note: You'll want to use a liquid-rather than a solid-honey for this recipe so it can be drizzled on the lamb.

PROVENçAL LAMB WITH GARLIC AND OLIVES

Michel Kalifa is one of the few butchers in France who go through the laborious process of removing the many veins in a leg of lamb, a process that is integral to koshering. Because of the difficulties in koshering a leg of lamb, most people will use the shoulder, which he loves as well. Glancing lovingly at his wife, he said, "A thigh of a woman is as nimble and light as a shoulder of lamb." Here is an old Jewish Provençal recipe for a shoulder of lamb. Make it, as Michel Kalifa would, with a caress of garlic.

Yield at least 8 servings

Number Of Ingredients 11



Provençal Lamb with Garlic and Olives image

Steps:

  • Roll up and tie the roast with twine. Make about six small incisions with a sharp knife in the lamb, then insert half the garlic slivers way into the meat. Season the skin liberally with salt and pepper. Heat the olive oil in a Dutch oven. Brown the lamb on all sides, then remove and set aside.
  • Sauté the onions, carrot, and remaining garlic in the Dutch oven until the onions are lightly golden. Add the tomato paste, the tomatoes, and the broth. Bring to a gentle simmer.
  • Put the lamb gently back in the pot, with the thyme or herbes de Provence. If the broth does not almost cover the lamb, add a little water. Cover with a lid, and cook very gently for about 2 hours, turning the lamb after 40 minutes.
  • After 2 hours, add the olives, and continue simmering slowly for another 20 minutes, or until tender when pierced with a fork.
  • Remove the lamb, and transfer to a platter. Discard the thyme sprigs, and return the liquid in the pot to a boil, scraping up any browned bits from the pan bottom. Reduce to a sauce consistency, strain and press, reserving the juice, and adjust the seasonings. Skim off the fat, and pour the sauce into a small bowl. Carve the lamb, and serve surrounded with the olives and vegetables.

One 5-pound shoulder of lamb, without the bone
6 cloves garlic, peeled, each cut into about 6 slivers
Salt and freshly ground pepper
1/4 cup olive oil
2 onions, peeled and diced
1 carrot, peeled and diced
2 tablespoons tomato paste
3 large tomatoes, peeled, seeded, and cut into large chunks, or half a 28-ounce can peeled tomatoes
3 cups beef broth
4 large sprigs fresh thyme, or 1 teaspoon dried thyme or herbes de Provence
1 1/2 cups green olives, pitted

More about "grilled lamb shoulder provencale recipes"

SUCCULENT GREEK LAMB SHOULDER ROAST WITH LEMON POTATOES

From craftbeering.com
4.9/5 (218)
Total Time 2 hrs 55 mins
Category Cooking Tips And How Tos
Published Mar 17, 2020


GRILLED LAMB SHOULDER WITH LEMON, GARLIC AND ROSEMARY
Web Nov 21, 2022 Instructions Mince together the rosemary leaves, garlic, and lemon zest and transfer to a small bowl. Make six ½-inch (1.25cm) deep …
From perfectlyprovence.co
Cuisine French, Provencal
Category Main Course
Servings 7
Total Time 5 hrs 10 mins


PROVENçAL LAMB SHOULDER ON FONDANT POTATOES | TASTE …
Web Jul 20, 2023 3 tablespoons olive oil 3 sprigs of rosemary leaves picked and finely chopped 1 heaped teaspoon dried thyme sea salt flakes and …
From tasteoffrancemag.com
Servings 6
Category Main Course, Lunch, Dinner


PROVENCAL SLOW-COOKED LAMB SHOULDER - PERFECTLY …
Web Jan 20, 2021 Equipment 1 Heavy Casserole Pan (or Dutch oven) Ingredients 6-8 sprigs Rosemary 3.5 lb Lamb Shoulder 2 tbsp Olive Oil …
From perfectlyprovence.co
Cuisine French
Category Main Course, Main Dish
Servings 4
Total Time 3 hrs 15 mins


GRILLING LAMB SHOULDER CHOPS - GOURMET GRILLMASTER
Web Close the lid over the chops and cook for roughly 2 ½ hours. Once your lamb is tender and delicious, remove the chops and serve hot. How Long to Cook Lamb Shoulder on the …
From gourmetgrillmaster.com


PROVENCAL BUTTERFLIED LAMB-ON-THE-GRILL RECIPE - LOS …
Web Sep 5, 2001 Freshly ground pepper ½ large (about 9-to 10-pound) leg of lamb, butterflied (about 3 pounds after boning) ⅓ cup dry white wine, for basting Rosemary sprigs, for garnish 1 Combine the oil,...
From latimes.com


EASY GRILLED LAMB KEBABS - PERFECTLY PROVENCE
Web Squeeze fresh lemon juice over the tops, season well with salt and pepper, and let them marinate at room temperature for 30 to 60 minutes. Preheat the BBQ grill — gas or charcoal. When the grill is ready, make sure the …
From perfectlyprovence.co


PROVENCAL LAMB DAUBE INSPIRED BY GUI GEDDA
Web Prepare the Lamb Stew: Sauté carrots, sweet onion, celery, leeks and garlic in olive oil. Cook five to ten minutes, or until the vegetables are soft. While vegetables are cooking, season lamb shoulder with piment d’ville, …
From perfectlyprovence.co


ROTISSERIE LEG OF LAMB PROVENCAL - DADCOOKSDINNER
Web Jan 14, 2010 Cook time: 60 minutes Equipment: Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Here it is.) Aluminum foil drip pan (9"x12", or whatever fits your grill) …
From dadcooksdinner.com


GRILLED LAMB WITH HERBES DE PROVENCE RECIPE
Web Recipe Steps. Step 1: Arrange the chops in a nonreactive baking dish just large enough to hold them in a single layer. Place the olive oil in a small bowl, then cut one lemon in half and squeeze the juice from both halves …
From barbecuebible.com


SLOW-COOKED LAMB SHOULDER WITH HERBS DE PROVENCE
Web Aug 28, 2023 Sea salt flakes, freshly ground Black Pepper, Olive Oil, Water Sprigs of fresh rosemary – I used 5 x 10cm sprigs for this recipe Brown onions, fresh garlic bulbs, and …
From theirishmanswife.com


GRILLED LAMB SHOULDER PROVENCALE RECIPE
Web Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness. To …
From recipenode.com


PROVENçAL GRILLED LAMB RECIPE - MATHILDE DALLE, PATRICK …
Web May 9, 2017 4 to 6 Ingredients 4 garlic cloves, minced 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1/4 cup extra-virgin olive oil 2 1/2 pounds boneless butterflied leg of lamb Salt and freshly...
From foodandwine.com


GRILLED LEG OF LAMB - HEY GRILL, HEY
Web Feb 23, 2022 Instructions. Make the marinade. Assemble all marinade ingredients in a non-reactive glass or plastic bowl or marinating bag. Add in the butterflied leg of lamb and massage to thoroughly coat the lamb. …
From heygrillhey.com


GRILLED AROMATIC SHOULDER OF LAMB RECIPE | DELICIOUS.
Web Finely grated zest of 2 oranges 2 tbsp dried thyme 2 tsp flaked sea salt 1½ tsp ground black pepper 1 medium lamb shoulder (about 1.8-2.2kg), bone-in, any excess fat removed, scored with a sharp knife at 1cm intervals …
From deliciousmagazine.co.uk


PROVENçAL ROTISSERIE LEG OF LAMB | RED MEAT RECIPES
Web ½ teaspoon freshly ground black pepper 1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat 2 cans (each 15 ounces) cannellini beans, drained and rinsed 2 plum tomatoes, cored, seeded, and cut into ½-inch …
From weber.com


PROVENCAL TRADITIONS AND 8 LAMB RECIPES TO TRY
Web Grilled Lamb Chops with Parsley and Mint Vinaigrette This dish is a crowd-pleaser. Start the potatoes in advance and prepare your mise-en-place (chopped herbs), the rest can …
From perfectlyprovence.co


SLOW COOKED LAMB SHOULDER | RECIPETIN EATS
Web Jun 10, 2018 Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around. Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN …
From recipetineats.com


GRILLED LAMB CHOPS - PERFECT EVERY TIME - MSN
Web Shoulder Chops: Also known as blade chops, shoulder chops are cut from the shoulder of the lamb and include both meat and bone. Shoulder chops have a rich, meaty flavor …
From msn.com


GRILLED LAMB SHOULDER PROVENCALE – RECIPE WISE
Web Grilled Lamb Shoulder Provencale is a classic French recipe that combines the flavors of Provence herbs and marinated lamb shoulder cooked on the grill to perfection. The …
From recipewise.net


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #condiments-etc     #canadian     #barbecue     #easy     #dinner-party     #holiday-event     #marinades-and-rubs     #dietary     #inexpensive     #british-columbian     #equipment     #grilling

Related Search