Whole30 Gigot d'Agneau

Elevate your dinner table with this stunning Whole30 Gigot d'Agneau, a classic French-inspired roasted leg of lamb recipe that’s both wholesome and elegant. This dish features tender, juicy lamb infused with the aromatic flavors of garlic, fresh rosemary, thyme, and zesty lemon, all roasted to perfection atop a bed of savory carrots, celery, and onions. The lamb is gently basted in chicken broth throughout its cook time, resulting in a beautifully moist and flavorful centerpiece. Perfectly suited for Whole30 compliance, this recipe skips any added sugars or grains, making it a satisfying, clean-eating option. With a prep time of just 20 minutes and straightforward steps, it’s an approachable dish for both special occasions and family dinners, guaranteed to impress your guests while staying true to your health-focused goals. Serve it with the tender roasted vegetables and pan juices for a complete and hearty meal.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 pounds Leg of lamb
• 3 tablespoons Olive oil
• 5 large Garlic cloves
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 1 large Lemon
• 2 teaspoons Sea salt
• 1 teaspoon Black pepper
• 1 large Onion
• 2 large Carrots
• 3 pieces Celery stalks
• 2 cups Chicken broth

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Peel and slice the garlic cloves into slivers. Set aside.

Step 3

Chop the fresh rosemary and thyme. Zest the lemon and combine with the herbs.

Step 4

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

Step 5

Insert the garlic slivers into the incisions on the lamb.

Step 6

Drizzle the lamb with olive oil and rub it with the herb, lemon zest, salt, and pepper mixture.

Step 7

Peel and coarsely chop the onion. Peel and roughly chop the carrots and celery.

Step 8

In a roasting pan, spread the chopped onion, carrots, and celery to create a bed for the lamb.

Step 9

Place the seasoned lamb on top of the vegetable bed. Pour the chicken broth around the lamb.

Step 10

Cover the roasting pan loosely with aluminum foil.

Step 11

Roast in the preheated oven for about 1 hour and 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust cooking time according to your desired doneness.

Step 12

During the last 30 minutes of cooking, remove the foil to allow the lamb to brown.

Step 13

Once cooked, remove the lamb from the oven. Tent with foil and let rest for about 15 minutes before carving.

Step 14

Serve the lamb slices with the roasted vegetables and juices from the pan.

Nutrition Facts

Serving size	(2918.7g)

Amount per serving	% Daily Value*
Calories	5989.2

Total Fat 427.9g	0%
Saturated Fat 173.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1759.9mg	0%
Sodium 7276.6mg	0%
Total Carbohydrate 58.8g	0%
Dietary Fiber 12.9g	0%
Total Sugars 21.3g
Protein 479.0g	0%

Vitamin D 0IU	0%
Calcium 599.4mg	0%
Iron 42.9mg	0%
Potassium 7765.7mg	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: 64.2%

Protein: 31.9%

Carbs: 3.9%