Grilled Lamb Shoulder Provencale

Infuse your next gathering with the rustic elegance of the French countryside by serving up this Grilled Lamb Shoulder Provençale. This dish showcases tender lamb marinated in a fragrant blend of olive oil, garlic, fresh rosemary, thyme, oregano, and vibrant lemon zest, creating a symphony of Mediterranean flavors. Perfectly seared on the grill to achieve a golden crust and then slow-cooked to juicy perfection, this lamb shoulder is basted with its herbaceous marinade and a splash of dry white wine for extra depth. With just 20 minutes of prep time and the magic of overnight marination, this recipe is both simple and decadent. Serve this Provençale masterpiece alongside classic side dishes like ratatouille or a crisp green salad for a show-stopping meal that captures the essence of sunny southern France.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 kg Lamb shoulder
• 120 ml Olive oil
• 4 pieces Garlic cloves
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 1 tablespoon Fresh oregano
• 1 piece Lemon zest
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 60 ml Dry white wine

Directions

Step 1

Trim excess fat from the lamb shoulder and pat it dry with a paper towel.

Step 2

In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, salt, and black pepper to create the marinade.

Step 3

Place the lamb shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb and rub it thoroughly into the meat.

Step 4

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop.

Step 5

Remove the lamb from the refrigerator 30 minutes before grilling to bring it to room temperature.

Step 6

Preheat a grill to medium-high heat. If you’re using a charcoal grill, make sure to prepare an indirect heat area by banking the coals to one side.

Step 7

Remove the lamb from the marinade, letting excess marinade drip off, and reserve the leftover marinade for basting.

Step 8

Sear the lamb shoulder on the hot side of the grill for 3-5 minutes per side, until it develops a golden-brown crust.

Step 9

Move the lamb to the cooler part of the grill and continue to cook, basting occasionally with the reserved marinade and white wine, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 30-40 minutes.

Step 10

Once cooked to your desired doneness, remove the lamb from the grill and let it rest for 10 minutes under tented aluminum foil to retain the juices.

Step 11

Slice the lamb shoulder against the grain and serve warm with your favorite Provençale-style sides such as ratatouille, roasted vegetables, or a fresh green salad.

Nutrition Facts

Serving size	1743.4 grams (1743.4g)

Amount per serving	% Daily Value*
Calories	5300

Total Fat 431.60g	553%
Saturated Fat 158.80g	794%
Polyunsaturated Fat 10.80g
Cholesterol 1500mg	500%
Sodium 6019mg	262%
Total Carbohydrate 13.40g	5%
Dietary Fiber 3.40g	12%
Total Sugars 1.50g
Protein 319.20g	638%

Vitamin D 0IU	0%
Calcium 357mg	27%
Iron 27mg	152%
Potassium 4267mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.5%

Protein: 24.5%

Carbs: 1.0%