Recipe #415
Provençale Shoulder of Lamb
| Preparation: | 30 min |
| Marinating/Waiting: | 4 h |
| Cooking: | 1 h 30 min |
| Total: | 6 h |
8
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 3 1/3 lb. (1.5 kg) boneless lamb shoulder
- Marinade
- 3 sprigs fresh thyme
- 10 leaves fresh tarragon
- 4 leaves fresh basil
- 1 sprig fresh rosemary
- 3 cloves garlic
- 3/4 cup (180 mL) extra virgin olive oil
- 1/2 cup (125 mL) mix half white wine and half white wine vinegar
Preparation
Put all the marinade ingredients in the food processor bowl with a knife and mix until smooth.
In a glass bowl, put the lamb shoulder and cover with marinade. Marinate in the refrigerator 4 to 6 hours.
Preheat the barbecue to medium.
Remove lamb shoulder from the marinade and drain well.
Put meat on the grill and close the lid. Cook 1hr.15 min. to 1hr.20 min. turning from time to time.
When three-quarters done, insert a meat thermometer in the thickest part. The shoulder is done when the thermometer reads 160ºF/71ºC.
Suggestion
When cooked, carve shoulder in slices about 1 cm (1/2 in.) thick, against the grain.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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