Paul Cezanne Inspired Recipe for Leg of Lamb
The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in local butcher shops.
Paul Cezanne may not have painted many sheep, but he certainly recorded indelible countryside scenes that still exist to day. This roasted leg of lamb is probably something that Paul Cezanne ate many times during his lifetime.
The Provence Gourmet shares his recipe for an easy main dish made with local lamb. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Paul Cezanne's Roasted Leg of Lamb
- 2Kg (4.5 lbs) Leg of Lamb
- 1,5kg (3.3 lbs) Green Onions
- 7 Garlic Cloves
- 2 Ripe tomatoes
- 300ml (10fl.oz.) Chicken stock
- 2 Cups White Wine from Provence
- 1 Fresh Bay Leaf
- Fresh Savory and Rosemary
- 20gr (0.7oz) Butter softened
- Preheat your oven to (270c° or 520F°)
- In a small bowl, add crushed aromatic herbs (bay leaf, savory and rosemary) to the butter and 1 crushed clove of garlic. Mix the ingredients well and coat the full leg of lamb with the butter-herb mixture.
- In a roasting pan, put the meat in the oven for 20 minutes.
- Meanwhile, peel and rinse the onions. Cut off the bottoms (any roots), but keep 2 inches worth of the green tops.
- In an baking dish set these rinsed onions adding olive oil and lightly sprinkle some sugar on the top of them.
- After you have taken your meat out of the oven, replace with the onions for 5 to 10 minutes in order for the onions to brown a little bit. Remove from the heat.
- Then add onions to your roasting pan around the meat.
- Reduce the oven temperature to (240C° or 460F°) and cook for another 10 minutes.
- Remove the dish from the oven, add the chopped tomatoes, the unpeeled 6 cloves of garlic and the white wine, Return to the oven for about 10 minutes.
- Remove the pan and baste your meat with the chicken stock.
- Add a generous amount of little salt and pepper.
- Back in the oven for a final 30 minutes. Every once in a while, baste the meat and turn it over at least once.
- When the 30 minute timer rings, open up the oven and let your meat rest for 10/15min. Carve and serve.
- Serve with a green salad and a tanic provence Rosé wine such as a Chateau Simone.