Grilled Sliced Leg of Lamb with Herbes de Provence

Grilled Sliced Leg of Lamb with Herbes de Provence
  • 4 servings
  • 0:05 Preparation
  • 0:04 Cooking
  • 0:24 Total Time


Add all
  • 1/2 cup
    (125 mL)

    extra-virgin olive oil

  • 1/4 cup
    (60 mL)

    white wine

  • 1 tsp.
    (5 mL)

    fresh thyme

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)


  • 4

    boneless slices of leg of lamb

  • salt and white pepper to taste


Mix all the marinade ingredients.

Baste the lamb slices with the marinade.

Let rest for 15 minutes at room temperature.

Grill at high heat for 2 to 4 minutes per side.

Season and serve right away.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007