Roasted Leg of Lamb with Herbes de Provence

Who’s ready for a delicious and easy recipe for Roasted Leg of Lamb?  Are you unsure about how to create a delicious lamb dish this Easter?

Lamb is a favorite of many people at Easter dinner. It is also easy to prepare and fun to cook! Using a good dry rub is my favorite way to cook a leg of lamb. One of my favorites, Herbes the Provence by Healthyonyou.com is the perfect subtle spice for a delicious roasted leg of lamb.

Roasted Leg of Lamb with Herbes de Provence

Herbes de Provence – Healthy on You! – photo credit Healthyonyou.com

Lamb loves bold flavors; this rich spice blend does just that! Healthyonyou.com Herbes de Provence adds lots of flavors and a pleasant aroma. One of my best ways to cook lamb is to first brine the meat, add a spice rub that will add layers of flavor, and then roast it to perfection.

For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven is a good rule of thumb. The cooking time will vary depending on the size of the meat. This leg of lamb recipe was inspired by a French provincial way to cook a Gigot d’Agneau (Leg of Lamb). The original leg of lamb recipe is the classic Sunday roast. In France, the shank bone is not removed, but it cut through for easier handling. The roast is often served with green of fava beans.

For my recipe, I opted to brine the meat with a mixture of two kinds of vinegar, salt, and crushed hot peppers and seasoned the meat with the Herbes de Provence from Healthyonyou.com.

The Herbes de Provence from Healthy On You is an “intoxicating blend of flavors reminiscent of southern France. Just the right mix of savory spices that is subtle yet versatile enough for both meat and vegetables.” (healthyonyou.com) It is a must-have in your pantry all year round. It is an excellent spice blend for your vegetables, meat and poultry dishes.  

Roasted Leg of Lamb with Herbes de Provence

Roasted Leg of Lamb with Herbes de Provence

You can purchase a leg of lamb bone-in or boneless at your local supermarket. The brine is easy to prepare, the seasoning is effortless, and the overall process and the result is a juicy, tender and delicious meat dish for your Easter or any Sunday dinner.

Not only you are getting a free recipe, but you also have the chance to participate in a giveaway sponsored by Healthyonyou.com. A lucky winner will have the opportunity to win a bottle of Herbes de Provence along with a recipe card and a spice chart. How exciting is that?

Healthy On You® USDA Certified Organic Gourmet Spices

Healthy doesn’t have to mean boring. These pre-blended spices combining fresh and fragrant herbs and salts will turn any recipe from boring to just delicious. 100% organic and 100% good for you!

Here’s your chance to win and don’t forget to check out my recipe below! Good luck and happy cooking!
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This blog is not associated with any of the companies named above. The odds of winning are based on the number of entries received. No Purchase Necessary to enter. Open to U.S. residents 18+ only. Confirmed Winner(s) (selected by Random.org) will be contacted by email. Winner(s) have 48 hours to respond before a new winner is chosen. No purchase necessary. Void where prohibited by law. The sponsor(s) will be responsible for product shipment to winner(s) of this giveaway. Gemma’s Living/Caribbean Green Living is not responsible for product shipment, delivery, or fulfillment. This event is in no way administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google+, Instagram, Pinterest, or any other social media sites. Winner may not have received a prize from another participating blog/website. This disclosure is made in accordance with the FTC 10 CFR, Part 255 Guides Concerning the Use of Endorsements.

Here’s the recipe:

Serves 6 - 8

Roasted Leg of Lamb with Herbes de Provence

12 hrPrep Time

2 hrCook Time

14 hrTotal Time

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Recipe Image


  • 6 - 7 pounds leg of lamb
  • 6 quarts cold water
  • 1 cup apple cider vinegar
  • 1 cup balsamic vinegar
  • 3/4 cup salt
  • 1 1/2 tablespoons crushed peppers
  • 4 - 6 garlic cloves
  • Olive oil
  • 1 ½ to 2 tablespoons Herbes de Provence from Healthyonyou.com
  • Salt and ground pepper to taste
  • 2 tablespoon red wine
  • ? cup lamb or beef broth


  1. Trim and remove any excess fat from the leg of lamb. Clean vinegar with either lime, lemon or white vinegar. Rinse and place in a bowl large enough to hold the meat. To prepare the brine, in another bowl, add water, vinegars, salt and crushed peppers. Mix well and pour over the leg of lamb. Cover and refrigerate for at least 6 hours or overnight.
  2. Preheat oven to 425 degrees Fahrenheit. Remove meat from brine, rinse, pat dry. Cut garlic cloves into slivers. With the tip of a knife, cut about 10 to 15 slits into the lamb and insert the garlic slivers into the slits.
  3. Rub with oil, season well with Herbes de Provence, salt, and pepper.
  4. Set the lamb on a rack in a shallow roasting pan and put in the oven. After 15 minutes, reduce the heat to 350 degrees Fahrenheit. Continue to roast - roasting time should be 20 minutes per pound. Lamb is cooked until a meat thermometer inserted in the thickest part of the meat registers 135 - 140 degrees Fahrenheit for medium-rare to medium meat or 150 degrees Fahrenheit for well done.
  5. Transfer the roast to a board and stand, loosely covered for 10 - 15 minutes. Skim the fat off from the cooking juices. Pour the cooking juices into a saucepan, then add the wine and broth. Bring to a boil, add onion if preferred and season with additional salt and pepper or to your liking.
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4 Replies to "Roasted Leg of Lamb with Herbes de Provence"

  • comment-avatar
    Dee Johnson April 9, 2017 (12:14 pm)
    Looks delicious. I would love to try this seasoning.
    • comment-avatar
      Gemma April 9, 2017 (3:22 pm)
      It's a good organic seasoning and perfect for the lamb! Good luck!
  • comment-avatar
    Gabrielly April 9, 2017 (6:19 pm)
    This looks yummy. I will try it at home.
    • comment-avatar
      Gemma April 9, 2017 (7:53 pm)
      Thanks Gabrielly! It is yummy. Just remember to add more salt if you want. Thanks for the visit.

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