Be My Guest Provencale Lamb

5th Dec 2011

Trafalgar captures the true essence of Europe with its exclusive Be My Guest dining experiences. These special treats give you a unique opportunity to savour authentic dishes of a region.

You’ll be taken off the beaten path for an unforgettable experience made possible only through Trafalgar’s exclusive arrangements with your local hosts. But don’t wait til your next Trafalgar holiday to have a taste of the Provence region. Test out your skills in the kitchen now with an authentic recipe from France.

Ingredients

1 boneless lamb shoulder, about 1.8kg
1/3 cup olive oil
1/3 cup white wine
1/3 cup lemon juice
2 tablespoons finely chopped onions
2 tablespoons chopped fresh parsley
1 clove garlic, smashed
1 bay leaf
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon basil
Teaspoon salt
Pepper to taste

Method

Using a sharp knife, slice horizontally through the lamb, stopping about 1 inch from end.

Open the lamb as you would a book and flatten with knife.

Trim membrane and any excess fat.

Place lamb in plastic bag and set in shallow dish.

To make the marinade: In a bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.

Pour over lamb in plastic bag, press air out of bag and secure with twist tie.

Marinate for at least four hours or overnight in refrigerator.

Remove lamb from marinade, keeping the leftover marinade.

Cook lamb flat in a lightly greased grill turning once and topping up with reserve marinade, for about 20 minutes or until desired tenderness.

To serve, slice lamb across the grain into 1/2 inch thick slices.

For more Italian dining inspiration click here.