Recipe Image

Le Gigot D’Agneau

Takes 210 minutes | Serves 8 |

This traditional French Easter dish of roast leg of lamb with rosemary and garlic is an impressive main dish for any celebration, exuding exquisite flavors that will wow any guests.

Ingredients

  • 1 leg leg of lamb, bone in
  • 6 cloves
  • 2 sprigs
  • some to taste
  • some to taste
  • some to taste

Steps

    The Night Before

    • Cut 1 inch slits in the leg of lamb and stuff with garlic slices and rosemary sprigs. Place in a roasting pan on a rack, cover lightly with plastic, and refrigerate overnight.

    Roasting The Lamb

    • Let the lamb come to room temperature 2-3 hours before cooking.
    • Preheat oven to 230C, drizzle lamb with olive oil, and season with salt and pepper. Insert a probe thermometer into the thickest part if available.
    • Roast at 230C for 15 minutes, then reduce temperature to 150C and continue roasting for 20-25 minutes per pound for medium rare, or 25-30 minutes per pound for medium.
    • Remove from oven at 62C for medium rare or 66C for medium. Let rest for 10-15 minutes tented with foil. Carve and serve with green beans and gratin potatoes.

Nutritional Information

0 calories per serving