Roast Leg of Lamb with Herbes de Provence and Potatoes

French lambs come primarily from the area northwest of Bordeaux, where they graze on salt marshes, and also from Provence, where they graze on wild herbs. In Provence, the story is told that in the old days, well-seasoned legs of lamb were placed on beds of potatoes and onions and cooked in the village baker's oven once the bread had been baked that day. The juices of the lamb flavor the vegetables, which stay moist beneath the lamb, but form a crisp crust elsewhere. Recommended wine pairing: Syrah or Syrah blend.
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Customer Reviews for Roast Leg of Lamb with Herbes de Provence and Potatoes
Review 1 for Roast Leg of Lamb with Herbes de Provence and Potatoes
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4 out of 5
February 9, 2011
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Remember, it's lamb
February 9, 2011
You may want to change the beef bouillon for a vegetable bouillon to protect the 'lamb-y' feel of this recipe. My wife (and brilliant cook) felt the beef bouillon took taste away from the lamb. I'd agree the lamb-ness wasn't as evident as you'd expect -- or we like. Also, I used a sirloin lamb cut. Next time, I'd use the lamb shank the recipe recommends -- basically, it has more meat. And since the traditional recipe was created before cholesterol was invented, you might want to put the potatoes and onions in their own baking dish, separate from the roast, on a lower rack, for the same cooking time. Baste with the bouillon if they dry. Otherwise, garlic and herbes de Provence are great and go great with lamb. Prep and method is simple and easy-to-follow, just like all the Williams-Sonoma recipes I have used. Again, temps will be higher than you are accustomed to. I think this is just the way Williams-Sonoma chefs do things. So use the high temps, watch carefully, and enjoy this dish.