Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables
Step 1 Pat the lamb dry, place it on a platter and cover it with the sea salt. Let it rest in the salt for 2 hours. Step 2 Rinse the lamb and pat it dry. In a small bowl, combine the herbes de Prove
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Ingredients
- 1 (5 to 6 pound) leg of lamb
- 2 cups coarse sea salt
- 1 cup dried herb blend for lamb or herbes de Provence
- 3 tablespoons powdered ginger
- 1 tablespoon dried jalapenos (optional)
- 1 teaspoon ground Penja (optional)
- 1 teaspoon dried espelette (optional)
- 1/2 cup extra-virgin olive oil
- Fleur de sel
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