Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would accompany the lamb in Aix-en-Provence, where Ces' relatives live. If you can't find a Provencal rose, Ces suggests Beaujolais as an alternative.
3 cloves garlic, cut into slivers
1 tablespoon olive oil
2 teaspoons herbes de Provence, or combination of 1/2 teaspoon thyme, 1/2 teaspoon basil, 1/2 teaspoon marjoram, 1/2 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon black pepper
Remove fat from leg of lamb. Make several slits in meat and insert sliver of garlic in each. Make paste with olive oil, herbes de Provence, salt and pepper. Rub all over leg of lamb. Bake at 350 degrees, allowing 20 minutes per pound, about 1 hour 40 minutes.
Reserve pan juices for Sauce Pernod. Arrange sliced meat on warmed dinner plates. Cover with Sauce Pernod and accompany with Ratatouille Nicoise. Makes 6 servings.
Each serving, without ratatouille, contains about:
583 calories; 684 mg sodium; 242 mg cholesterol; 24 grams fat; 5 grams carbohydrates; 79 grams protein; 0 fiber; 37% calories from fat.
2 tablespoons olive oil
3 tablespoons minced shallots
3 large tomatoes, peeled, seeded and finely chopped
1/3 cup fresh basil leaves, torn into small pieces