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Grilled, Mains

Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables

Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables
Ricardo DeAratanha / Los Angeles Times

With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. "With gas, you press a button and it starts. Gas has no flavor! It's not exciting! It's not romantic! ... Read more

Total time: 1 hour, 45 minutes, plus resting time | Serves 8


  • 1 (5 to 6 pound) leg of lamb
  • 2 cups coarse sea salt
  • 1 cup dried herb blend for lamb or herbes de Provence
  • 3 tablespoons powdered ginger
  • 1 tablespoon dried jalapenos (optional)
  • 1 teaspoon ground Penja (optional)
  • 1 teaspoon dried espelette (optional)
  • 1/2 cup extra-virgin olive oil
  • Garlic-herb oil
  • Grilled vegetables
  • Fleur de sel

Step 1Pat the lamb dry, place it on a platter and cover it with the sea salt. Let it rest in the salt for 2 hours.

Step 2Rinse the lamb and pat it dry. In a small bowl, combine the herbes de Provence, dried ginger and dried jalapenos (if desired). Add the olive oil and stir well to combine into a paste. Massage the paste into the lamb, covering it completely. Let it sit for 30 minutes.

Step 3Place the lamb on the grill and cover the barbecue, leaving the vents open. Grill the lamb, turning it every 15 minutes or so, for about 1 hour and 15 minutes for medium-rare. Adjust the vents and add wood as necessary to maintain slow, even heat.

Step 4Remove the lamb to a platter and let it rest for 20 minutes. To serve, slice the lamb across the grain, drizzle with 3 tablespoons of the garlic-herb oil, scatter the confit garlic cloves over and around it, sprinkle with fleur de sel and garnish with the grilled vegetables.

Garlic-herb oil

  • 24 garlic cloves (unpeeled)
  • 1 small bunch thyme
  • 1 small bunch rosemary
  • 1 fresh jalapeno, sliced
  • 2 teaspoons black peppercorns
  • 1 1/2 cups extra-virgin olive oil (or enough to cover the herbs)

Step 1Place the garlic, thyme, rosemary, jalapeno and peppercorns in a small saucepan. Cover with the olive oil, bring to a simmer, turn the heat to low and simmer for 15 minutes. Remove from heat and let the oil infuse for 1 hour.

Grilled vegetables

  • 24 fingerling potatoes
  • 6 branches rosemary, to use as skewers
  • 2 eggplants, cut lengthwise into 3/4-inch slices
  • 4 large zucchini, cut lengthwise into 3/4-inch slices
  • 4 yellow squash, cut crosswise into 3/4-inch slices
  • 4 tomatoes, cut into 1-inch slices
  • Sea salt
  • Freshly ground black pepper

Step 1Bring a saucepan of salted water to a boil, add the potatoes and simmer for 8 minutes or until tender. Drain and pat dry. Skewer 4 potatoes onto each rosemary branch.

Step 2Sprinkle the potato skewers and the eggplant, zucchini, yellow squash and tomato slices with salt and pepper, then brush them with the herb-garlic oil. Let them sit for 10 minutes.

Step 3Grill the eggplant, zucchini, yellow squash and tomato slices for 3 minutes on one side, then turn and grill for 3 minutes on the other side. Grill the potatoes for 4 minutes, then turn and grill for 4 minutes.

Note: Dried jalapenos and herb blend for lamb are available at All Spice in the Farmers Market, Los Angeles. Ground Penja, a white pepper, and dried piment d'espelette, a chile, are available at Surfas in Culver City. The Times Test Kitchen tested this recipe on a standard kettle grill, using a combination of charcoal briquettes and binchotan wood. Leftover garlic-herb oil may stored, strained and refrigerated in a covered jar or bottle, for up to 3 weeks.


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