High Protein Gigot d'Agneau

Elevate your dinner table with this **High Protein Gigot d'Agneau**, a French-inspired roasted leg of lamb recipe bursting with bold flavors and perfect for any special occasion. This dish features a tender, bone-in leg of lamb marinated in a robust blend of fresh rosemary, thyme, minced garlic, olive oil, and zesty lemon juice. Slow-roasted with a medley of onions, carrots, and celery soaked in red wine and aromatic bay leaves, the lamb turns irresistibly juicy and fragrant. Whether you're seeking a mouthwatering centerpiece for your holiday feast or a protein-packed, gourmet main course, this recipe delivers with its perfectly browned crust and savory pan-dripping glaze. Serve with roasted vegetables for a complete, flavor-packed meal that’s sure to impress. Key features include its high protein content, simple prep, and the rich, herbaceous flavor profile—a true culinary masterpiece!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 2.5 kg leg of lamb (bone-in)
• 6 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil
• 1 whole lemon, juiced
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1 cup red wine
• 2 medium onions, sliced
• 3 medium carrots, cut into chunks
• 2 stalks celery stalks, cut into chunks
• 2 leaves bay leaves

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, lemon juice, salt, and black pepper.

Step 3

Place the leg of lamb in a large roasting pan. Using a sharp knife, make small incisions all over the lamb.

Step 4

Rub the garlic and herb mixture all over the lamb, ensuring it gets into the incisions.

Step 5

Scatter the sliced onions, carrot chunks, and celery chunks around the lamb in the roasting pan.

Step 6

Pour the red wine into the pan, avoiding pouring directly over the lamb.

Step 7

Add the bay leaves to the pan.

Step 8

Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 1 hour.

Step 9

Remove the foil, baste the lamb with the pan juices, and continue roasting for another 30 minutes until the lamb is browned and has reached an internal temperature of 60-65°C (140-150°F) for medium-rare.

Step 10

Remove the lamb from the oven and cover it loosely with foil. Let it rest for at least 15 minutes before carving.

Step 11

Serve the lamb slices with the roasted vegetables from the pan, drizzling over any juices for extra flavor.

Nutrition Facts

Serving size	(3336.6g)

Amount per serving	% Daily Value*
Calories	8151.0

Total Fat 628.1g	0%
Saturated Fat 261.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 2425mg	0%
Sodium 6727.1mg	0%
Total Carbohydrate 57.6g	0%
Dietary Fiber 11.7g	0%
Total Sugars 21.1g
Protein 521.3g	0%

Vitamin D 0IU	0%
Calcium 511.6mg	0%
Iron 44.1mg	0%
Potassium 8281.8mg	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: 70.9%

Protein: 26.2%

Carbs: 2.9%