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