Eating The Tour De France Stage 20: Montelimar – Mont Ventoux. BBQ Leg of Lamb Provençal

Well we are almost home now and just as well before my hernia sets in. All this food has left me bulging at the seems, as at the penultimate stage of this years tour – the grueling climb of Mont Ventoux is not one for a full stomach.

This flat topped mound that protrudes from the country side of Provence is guaranteed to provide the most exciting conclusion to the Tour de France ever. Climbing through dense forest and then into a strange moon-like tundra this stage of the Tour is guaranteed to be a cracker and expect the crowds in their hundreds of thousands. But what will this army od cycling nutters be gorging on on this barren hillside in Southern France.

To honour those who make the steep climb up ‘the windy mountain’ with the patience and dexterity of mountain sheep, here is a recipe for Provencal Lamb that is just perfect on the BBQ. if it ever stops raining.

1. Combine everything except the lamb in a food processor and blend until you have a smooth paste.

2. Place your leg of lamb in a large dish and cover with the marinade mixture. Rub with your hands until coated evenly, cover and refrigerator for 4 to 6 hours.

3. Remove the lamb from marinade. Pour the marinade into a saucepan and bring to a boil. Simmer for a few minutes and then remove from heat. Set aside.

4. Now roll your leg of lamb and tie with string. Place on a large skewer, careful to make sure it is tightly secured and balanced. Place on the bbq grill and cook until the meat is cooked through to your liking. I like it dark and sticky on the outside and pink and blood in the middle. About 1.5 hours.

5. While cooking baste with reserved marinade every 20 to 30 minutes. Once cooked  Set aside and allow to rest for abut 20 minutes.

 

This entry was posted on Saturday, July 25th, 2009 at 16:42 and is filed under French Recipes, Tour De France Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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