Gigot d'Agneau

Achieve a taste of classic French cuisine with Gigot d’Agneau, a beautifully roasted leg of lamb infused with aromatic herbs, garlic, and a touch of zesty lemon. Perfect for holiday celebrations or Sunday dinners, this show-stopping dish boasts tender, flavorful meat thanks to a simple yet elegant preparation. Garlic slivers and rosemary are tucked into the lamb, while thyme, olive oil, and a splash of white wine enhance the roasting process. The lamb is basted with savory juices for ultimate succulence and rested to perfection for easy carving. Pair this elegant main course with creamy potatoes or roasted vegetables, and let the rustic charm of French cooking delight your table. A masterpiece of flavor, Gigot d’Agneau is a must-try for lamb lovers and fans of gourmet European cuisine.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 8

Ingredients

• 5 pounds leg of lamb
• 8 pieces garlic cloves
• 2 tablespoons olive oil
• 4 pieces fresh rosemary sprigs
• 4 pieces fresh thyme sprigs
• 2 teaspoons coarse sea salt
• 1 teaspoon black pepper
• 1 piece lemon
• 1 cup white wine

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Using a sharp knife, make small incisions all over the leg of lamb.

Step 3

Peel and slice the garlic cloves into slivers.

Step 4

Insert a sliver of garlic and a small piece of rosemary into each incision in the lamb.

Step 5

Rub the entire leg with olive oil and season generously with sea salt and black pepper.

Step 6

Place the remaining rosemary and thyme sprigs in the bottom of a roasting pan.

Step 7

Zest the lemon over the lamb and then squeeze the juice all over the meat.

Step 8

Pour the white wine into the roasting pan.

Step 9

Place the lamb on top of the herbs in the roasting pan.

Step 10

Roast in the preheated oven for 15 minutes to brown.

Step 11

Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 hour and 15 minutes for medium-rare, adjusting the time to your preferred doneness.

Step 12

Baste the lamb with the juices from the pan every 20 minutes.

Step 13

Once cooked, remove from the oven and let the lamb rest for 15-20 minutes covered with aluminum foil before carving.

Step 14

Serve the gigot d'agneau with the pan juices as a sauce and enjoy with your choice of side dishes.

Nutrition Facts

Serving size	(2635.4g)

Amount per serving	% Daily Value*
Calories	7184.8

Total Fat 509.1g	0%
Saturated Fat 213.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 2199.9mg	0%
Sodium 5531.8mg	0%
Total Carbohydrate 22.6g	0%
Dietary Fiber 3.8g	0%
Total Sugars 3.7g
Protein 583.6g	0%

Vitamin D 0IU	0%
Calcium 509.8mg	0%
Iron 50.6mg	0%
Potassium 7881.3mg	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: 65.4%

Protein: 33.3%

Carbs: 1.3%