Alongside the legendary prime rib , the magical T-Bone and our tomahawks , you can also choose the veal chop and the leg of lamb . The lamb that Cella selects comes from Xavier Ménigoz , a sheep breeder in Saint-Bresson in Haute-Saône.

A very simple and friendly lamb recipe

You will enjoy this barbecue leg of lamb recipe with a beautiful marinade mixing lemon, honey and Provençal herbs, very simple to make and which will perfume your tables in the height of summer. This recipe for 6 to 8 people which requires barely 20 minutes of preparation can also be made in the oven.

Ingredients

• 2 squeezed lemons
• 1 lemon cut into thin slices
• 2 teaspoons of harissa
• 4 cloves of crushed garlic
• 1 chopped onion
• 2 teaspoons of Provence herbs
• 1 large glass of sunflower or grapeseed oil
• 3 tablespoons of honey
• Salt
• Pepper

Preparation and cooking

• Mix the oil, lemon juice, garlic, chopped onion, spices and honey. Mix everything together.
• Choose a leg of 1 kg 500 g to 2 kg , boneless or not.
• Marinate the leg of lamb for up to 24 hours, turning it occasionally.
• Take the leg out of the fridge one hour before cooking.
• Before cooking, remove the excess marinade.
• Place the leg of lamb on the barbecue 30 cm from the embers. Turn the leg every 5 minutes so that the entire piece of meat is grilled. Allow 1 hour of cooking time. To prevent the piece from burning, you can then wrap the piece in aluminum foil for the end of cooking.
• Before cutting, if you haven't wrapped it in foil, do so and let the meat rest for 15 minutes.

Accompaniments

• Lebanese Tabbouleh
• Chickpea, lemon and coriander salad

Go further

• 7 Hour Lamb Recipe
• Interview with Xavier Ménigoz , sheep and pig breeder in Saint-Bresson (Haute-Saône)

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