Ingredients for Grilled Lamb Shoulder Provencale
- 1 (3-4 lb) boneless lamb shoulder
- Olive Oil
- 2 tablespoons lemon juice
- White Wine
- Onions
- Fresh Parsley
- 2 cloves minced garlic
- 1 bay leaf
- 2 sprigs fresh rosemary (roughly chopped)
- 1 sprig fresh thyme (roughly chopped)
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Grilled Lamb Shoulder Provencale
- Using a sharp knife, slice horizontally through the lamb shoulder, stopping about 1 inch from the opposite edge.
- Open the lamb like a book and gently flatten it with the flat side of your knife to an even thickness.
- Trim away any excess membrane and fat from the lamb shoulder.
- Place the lamb in a heavy-duty resealable plastic bag and set it in a shallow dish.
- **Prepare the marinade:** In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup dry white wine, 2 tablespoons lemon juice, 1/2 cup chopped onion, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 1 bay leaf, 2 sprigs fresh rosemary (roughly chopped), 1 sprig fresh thyme (roughly chopped), 1 tablespoon chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the marinade over the lamb in the plastic bag. Press out excess air, seal the bag tightly, and refrigerate for at least 4 hours, or preferably overnight.
- Remove the lamb from the marinade, reserving the marinade.
- Preheat your grill to high heat. Lightly grease the grill grates.
- Place the lamb flat on the preheated grill. Cook for approximately 10 minutes per side, or until the internal temperature reaches your desired doneness (145°F for medium-rare, 160°F for medium). Baste frequently with the reserved marinade during cooking.
- Remove the lamb from the grill and let it rest for 10 minutes before slicing.
- Slice the lamb across the grain into 1/2-inch thick slices and serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
8g
Carbs
0g
