Provençal Lamb recipe by Marci Sherwood

Written By: Marlene Osteen | Issue: April - 2022 | Photograph By: Susan Renfro

Marci Sherwood

This month, Marci Sherwood, the newly appointed Events and Program Manager at the Highlands Chamber of Commerce shares two favorite recipes with our readers.  

Marci and her husband, Todd, first visited Highlands on vacation in July of 2018 and, like so many before them, were so captivated by the community, they immediately resolved to relocate. 

And so, they did. 

The next year, they gathered their belongings, their three children – now 13, 12, and 9 – bought a home in Highlands, and decamped their former locale in Santa Rosa Beach, Florida. 

Cooking has long been a metaphor for love and as Marci told me, it was Todd who first prepared this beloved dinner. It was Marci’s birthday, 2011 and the couple were on a three-month hiatus in Carmel, Carmel.  

As Marci describes it, it was an “I Want To Show You Love kind of a meal.” Since then, the dishes have attained status as a family tradition –frequently served at holidays, Easter in particular.  

Marci cautions to “make extra, you’ll want more” and confesses that she often eats the vegetable casserole leftovers for breakfast.

Provençal Grilled Lamb
(serves 4 – 6)

Ingredients

4 Garlic Cloves, minced

1 tablespoon chopped Rosemary

1 tablespoon chopped Thyme

1/4 cup Extra-Virgin Olive Oil

2 1/2 pounds boneless butterflied Leg of Lamb

Salt and freshly ground Black Pepper

Directions

1. In a bowl, mix the Garlic, Rosemary, Thyme, and Oil. Season the Lamb with Salt and Pepper and rub the herb oil all over the meat. Let stand at room temperature for 1 1/2 hours or refrigerate for at least 3 hours or overnight.

2. Bring the Lamb to room temperature if necessary. Light a grill. Grill the Lamb over moderate heat, turning once, until browned outside and an instant-read thermometer inserted in the meat registers 125° for medium-rare, about 8 minutes per side. Transfer to a carving board and let rest for 10 minutes. Thinly slice the lamb across the grain and serve.

Provençal Vegetable Casserole
(serves 6)

Ingredients

3 tablespoons extra-virgin Olive Oil, plus more for drizzling

2 large Beefsteak Tomatoes, sliced 1/4 inch thick

Salt and freshly ground Pepper

1 large Onion, thinly sliced

2 Garlic Cloves, minced

2 teaspoons Chopped Thyme

One 1 1/2-pound Eggplant, sliced lengthwise 1/4 inch thick

Two 1/2-pound Zucchini, sliced lengthwise 1/4 inch thick

2 tablespoons Chopped Parsley

Directions

1. Preheat the oven to 350 degrees. In a large skillet, heat 1 tablespoon of the Olive Oil. Add half of the Tomatoes, season with Salt and Pepper and cook over high heat for about 10 seconds per side. Transfer the Tomatoes to a large plate; repeat with the remaining slices.

2. Add the remaining 2 tablespoons of Oil to the skillet. Add the Onion, Garlic, and Thyme, cover and cook over moderate heat, stirring occasionally, until softened. Season with salt and pepper; remove from the heat.

3. Oil a 9-by-13-inch ceramic or glass baking dish. Arrange one-third of the Eggplant on the bottom of the dish, drizzle with oil and season with Salt and Pepper. Scatter half of the Onions on top, followed by half of the Zucchini. Drizzle the Zucchini with oil, season with Salt and Pepper and sprinkle with half of the Parsley. Arrange half of the Tomatoes and their cooking juices over the Zucchini. Repeat the layering, ending with a final layer of Eggplant. Drizzle with oil; season with Salt and Pepper.

4. Cover the casserole with foil and bake in the upper third of the oven for 1 hour. Remove the foil, tilt the baking dish, and baste the top of the casserole with the juices. Continue baking for 30 minutes longer, until very tender.