Imagine a dish that transports you straight to the sun-drenched lavender fields of Provence, where traditional cooking meets rustic elegance. The Agnau a la Ficelle Provencal Style Lamb is not just a recipe—it's a gastronomic experience that promises to elevate your home cooking from ordinary to extraordinary. With its tender, herb-infused meat and simple yet sophisticated preparation, this French classic will make you feel like a professional chef in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs lamb shoulder
- 2 cloves garlic, minced
- 1 tbsp thyme
- 1 tbsp rosemary
- 1/2 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Remove the lamb shoulder from refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Prepare the marinade by combining minced garlic, chopped thyme, rosemary, olive oil, salt, and pepper in a mixing bowl. Whisk ingredients thoroughly to create a uniform herb mixture.
- Pat the lamb shoulder dry with paper towels to remove excess moisture, which helps achieve better browning.
- Generously coat the lamb with the prepared herb marinade, massaging the mixture into the meat to ensure complete coverage and deep flavor penetration.
- Preheat the oven to 325°F (165°C), creating an ideal slow-roasting environment for tender, succulent lamb.
- Place the marinated lamb in a roasting pan, positioning it with the fat side facing upward to allow natural basting during cooking.
- Roast the lamb in the preheated oven for approximately 1 hour, or until the internal temperature reaches 145°F (63°C) for medium-rare doneness.
- Remove the lamb from the oven and let it rest for 15 minutes, allowing juices to redistribute and ensuring a moist, flavorful result.
- Slice the lamb against the grain and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution.
- Herb Infusion Technique: Don't just sprinkle herbs—massage them into the meat to maximize flavor penetration.
- Fat Side Up: Roasting the lamb with the fat side facing upward allows natural basting, keeping the meat incredibly moist.
- Rest and Relax: Letting the lamb rest after cooking is crucial. This allows juices to redistribute, ensuring each slice is succulent and flavorful.
- Precision Matters: Use a meat thermometer to achieve your desired doneness, aiming for 145°F for a perfect medium-rare.
- Garnish Wisely: Fresh herbs can add a vibrant finish and enhance the Provençal character of the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 38g
Fat: 34g
Saturated Fat: 14g
Cholesterol: 130mg
