Budget: € €
Preparation 10 mn / Standing time: overnight (for the marinade) / Cooking time 1hrs 30 mn (180C th 6)
Serves 4-6 people
- 1 leg of lamb of approx. 2.5kg/5.5 lb
- 4 large tomatoes, quartered
- 1 onion, diced
- Red wine, 250ml/8.5 fl oz
- 2 Tb parsley
- 6 garlic cloves
- 1 Tb coarse salt
Optional: Olive oil, herbes de Provence (oregano, thyme, marjoram, rosemary, savory), black olives
1/ Mix together all ingredients for the marinade (red wine, parsley, salt, pepper, onion and tomatoes), pour into a dish and marinate the lamb overnight in the refrigerator.
2/ Preheat oven to 180°C /350°F or fire up the barbecue for indirect cooking.
3/ Remove lamb from the marinade and keep marinade. Program application to “Lamb” and insert the meat°it probe into the thickest part of the meat.
4/ Bring to marinade to a boil in a small pan.
5/ Baste the lamb every 20 minutes with the marinade.
6/ When application sounds alert of the end of cooking time, remove the lamb and program the meat°it application for 10 minutes. Tent the lamb with aluminum foil and let stand for 10 minutes.
Tip: nothing is better for accompanying the lamb than flageolet beans sautéed with garlic or white beans prepared in a casserole with quartered tomatoes, a handful of black olives, olive oil and herbes de Provence.
Recipes proposed by Le barbecue de Rafa
Equipment used :