Inspired by an incredible lamb I savored at the Parisian restaurant Hexagone, I now make this grilled lamb preparation often in Provence. This recipe is a simple blueprint for how to use a mix of fresh herbs as a flavorful and colorful garnish for any cooked meat, poultry, fish, or vegetable. Let your creativity and imagination run wild, and your palate will be rewarded. Fried Green Tomatoes, Roasted Eggplant with Harissa, Fennel Seeds, and Honey, or Spring Pea and Mint Salad are good accompaniments for the lamb.
8 TO 12 SERVINGS
EQUIPMENT: A gas grill with a lid; an instant-read thermometer; a warmed platter.
1 boneless leg of lamb (about 3 pounds/1.5 kg), butterflied and trimmed of excess fat
Fine sea salt
Coarse, freshly ground black pepper
Several handfuls of fresh herbs, such as a mix of cilantro, tarragon, and oregano, stemmed
Several tablespoons Classic Vinaigrette (recipe follows)
1. Preheat the grill to medium heat (350° to 450°F/175° to 230°C). Brush the cooking grates clean.
2. Sear the lamb directly on the grill grates, with the lid closed, until nicely browned, 10 to 15 minutes. Season with salt and pepper and turn, grilling until well seared on the other side, 10 to 15 minutes. Slide the lamb over to indirect medium heat, close the lid, and continue cooking to the desired doneness, or until an instant-read thermometer inserted into the thickest part reads 130° to 135°F (54° to 57°C) for medium rare, about 20 minutes. Transfer the lamb to the platter and season once again with salt and pepper. Lightly tent with aluminum foil and let rest for at least 10 minutes and up to 30 minutes.
3. While the lamb is resting, toss the herbs with the vinaigrette. Cut the lamb crosswise into thick slices and arrange on the platter. Shower the lamb with the vinaigrette and herbs and serve with a vegetable side dish.
WINE MATCH: Go for a big and meaty red here, like a Châteauneuf-du-Pape from our winemaker, Yves Gras. His Habemus Papem (“We have a pope”) is ruby red and spicy.