Dairy-Free Gigot d'Agneau

Transform your special occasion meal with this **Dairy-Free Gigot d'Agneau**, a stunning French-inspired roasted leg of lamb that’s elevated with vibrant herbs, fragrant garlic, and a splash of white wine. Perfectly tender and juicy, this elegant entree combines the earthy flavors of rosemary and thyme with the brightness of freshly squeezed lemon juice. Roasted alongside a medley of onions, carrots, and celery, this dish creates a built-in side of caramelized vegetables that soak up the rich, aromatic pan juices. With a preparation time of just 30 minutes, this dairy-free masterpiece is ideal for impressing guests at holiday gatherings or celebratory dinners. Serve it carved and drizzled with the flavorful wine-infused broth for an unforgettable culinary experience!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 4 pounds leg of lamb
• 3 tablespoons extra virgin olive oil
• 6 garlic cloves
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1 lemon
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 cup white wine
• 1 onion
• 2 carrot
• 2 celery stalk
• 1 bay leaf
• 1 cup chicken or vegetable broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb.

Step 3

Peel and slice the garlic cloves into slivers. Insert the garlic slivers into the incisions made in the lamb.

Step 4

Drizzle 2 tablespoons of olive oil over the lamb and rub it in well. Season the lamb generously with sea salt and black pepper.

Step 5

Strip the leaves from two rosemary sprigs and half of the thyme sprigs. Chop them finely.

Step 6

Rub the chopped herbs all over the lamb, ensuring it is well-coated.

Step 7

Slice the lemon in half and squeeze the juice over the lamb. Reserve the lemon halves.

Step 8

Peel and quarter the onion, and roughly chop the carrots and celery stalks.

Step 9

In a large roasting pan, place the onion, carrots, celery, and remaining rosemary and thyme sprigs.

Step 10

Nestle the seasoned lamb on top of the vegetables and add the reserved lemon halves, bay leaf, and any remaining herbs around the lamb.

Step 11

Pour the white wine and chicken or vegetable broth around the lamb into the roasting pan.

Step 12

Drizzle the remaining tablespoon of olive oil over the lamb.

Step 13

Roast the lamb in the preheated oven for about 1 1/2 to 2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare, basting occasionally with the pan juices.

Step 14

Remove the lamb from the oven and let it rest for 15 to 20 minutes before carving.

Step 15

Carve the lamb into slices and serve with the roasted vegetables and pan juices.

Nutrition Facts

Serving size	(2699.4g)

Amount per serving	% Daily Value*
Calories	6052.8

Total Fat 428.0g	0%
Saturated Fat 173.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1759.9mg	0%
Sodium 6953.9mg	0%
Total Carbohydrate 41.6g	0%
Dietary Fiber 9.1g	0%
Total Sugars 12.9g
Protein 471.2g	0%

Vitamin D 0IU	0%
Calcium 510.8mg	0%
Iron 41.8mg	0%
Potassium 6985.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 31.9%

Carbs: 2.8%