Low Sodium Gigot d'Agneau

Indulge in the rich, aromatic flavors of Low Sodium Gigot d’Agneau, a French-inspired roasted leg of lamb recipe that’s perfect for special occasions or elegant dinners at home. This dish combines tender, bone-in lamb marinated with a fragrant blend of olive oil, garlic, fresh rosemary, thyme, lemon zest, and pepper, ensuring each bite is bursting with herbaceous intensity—all without the need for added salt. Roasted atop a bed of vibrant vegetables like carrots, onions, and celery, and enhanced with unsalted chicken stock and red wine, the lamb is both juicy and flavorful. The slow roasting process guarantees perfectly cooked, succulent meat, while the drippings are transformed into a luscious, low-sodium sauce to drizzle over the slices. Pair this showstopping entrée with roasted vegetables or your favorite side dish for a wholesome, memorable feast.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 4 pounds leg of lamb (bone-in)
• 3 tablespoons olive oil
• 4 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 cup unsalted chicken stock
• 1 cup red wine
• 2 large carrots, roughly chopped
• 2 medium onions, quartered
• 3 stalks celery stalks, roughly chopped
• 2 bay leaves

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, black pepper, lemon zest, and lemon juice to form a paste.

Step 3

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

Step 4

Rub the herb paste all over the lamb, ensuring it gets into the cuts. Let it marinate at room temperature while preparing the vegetables.

Step 5

In a large roasting pan, arrange the chopped carrots, onions, celery, and bay leaves to form a bed for the lamb.

Step 6

Place the lamb on top of the vegetables and pour the unsalted chicken stock and red wine into the pan around the lamb.

Step 7

Roast the lamb in the preheated oven for 15 minutes to start browning.

Step 8

Reduce the oven temperature to 350°F (175°C) and continue to roast for approximately 1 hour and 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Step 9

Halfway through cooking, baste the lamb with the pan juices to keep it moist.

Step 10

Once cooked to your liking, remove the lamb from the oven and let it rest for 15 minutes before carving.

Step 11

Strain the pan juices into a saucepan, discarding the solids, and bring to a simmer. Adjust seasoning with more pepper if needed, and reduce slightly to concentrate flavors.

Step 12

Serve the sliced lamb with the reduced sauce and roasted vegetables.

Nutrition Facts

Serving size	(2857.0g)

Amount per serving	% Daily Value*
Calories	6131.4

Total Fat 468.0g	0%
Saturated Fat 191.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1451.5mg	0%
Sodium 1534.6mg	0%
Total Carbohydrate 54.0g	0%
Dietary Fiber 11.3g	0%
Total Sugars 19.8g
Protein 380.6g	0%

Vitamin D 0IU	0%
Calcium 412.9mg	0%
Iron 33.1mg	0%
Potassium 6384.7mg	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: 70.8%

Protein: 25.6%

Carbs: 3.6%