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Barbecue Lamb Provencale Recipe Indirectly CookedThis barbecue lamb provencale recipe is so christened because the herbs that I’ve used in the rub are typical of the Provence region of Southern France. The recipe uses a half leg of lamb and is ideal for a kettle barbecue or kamado because it’s indirectly cooked (in essence roasted) at a medium temperature.
What distinguishes a provençale recipe is the combination of herbs and garlic and if you were cooking in a pan it would probably be in a tomato sauce. But we’re not! So it’s a rub that really helps crisp up the skin and bring out the flavour of the lamb slice by slice. You’ll see from the pictures that I used a fairly small joint of meat simply because that was what I found in the freezer. I thought maybe there’d be a slice or two left over to pack in a sandwich for work on Monday morning but no way, it was all gone and everyone shouting out asking for the crispy bits. One last point to make, if you haven’t got any provençale dried herbs, try it with mixed herbs – it’s not a bad compromise at all. 
Ingredients:-
Method:- Take the dried ingredients and mix them in a small bowl then rub them into the leg of lamb. Heat your kettle or kamado up to about 140°C or 280°F on indirect cooking and slow roast the lamb for approximately 2 hours.
Allow the joint to rest for 30 minutes after removing it from the barbecue before carving. It’s as simple as that. I served mine with some baby new potatoes and a green salad and I hope you enjoy yours as much as my family enjoyed mine. See Also:-
Barbecue Lamb Recipes
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