Roast Leg Of Lamb French-Style (Gigot D'agneau A La

Name: Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb, 8 to 9 pounds; 1 tablespoon corn, peanut or vegetable oil; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 teaspoon dried thyme; 2 large cloves garlic, each cut into 16 slivers; 2 onions, about 1/2 pound, cut crosswise in half; 2 bay leaves; 1 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces; 1 cup water; Flageolet beans in cream (see recipe), optional

Servings: persons

1 leg of lamb, 8 to 9 pounds
1 tablespoon corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 large cloves garlic, each cut into 16 slivers
2 onions, about 1/2 pound, cut crosswise in half
2 bay leaves
1 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces
1 cup water
Flageolet beans in cream (see recipe), optional

1
Preheat the oven to 425 degrees.
2
It is recommended that you have the butcher remove and set aside the hipbone of the lamb.
3
This is the upper bone that is attached to the main (straight) leg bone.
4
This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone.
5
Cut off and discard the skin, leaving a light layer of fat.
6
Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
7
Make 16 gashes in the flesh of the leg and insert the garlic slivers.
8
Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
9
Place in the oven and bake one hour.
10
Remove the lamb and pour off the fat from the pan.
11
Return the lamb to the pan, the thickest side up.
12
Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature).
13
If you wish the lamb well done, continue cooking 30 minutes or longer.
14
In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving.
15
Serve, if desired, with flageolet beans in cream.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 leg of lamb, 8 to 9 pounds, 1 tablespoon corn, peanut or vegetable oil, Salt to taste, if desired, Freshly ground pepper to taste, and more.

Yes, Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions