OuiCook Le Gigot d’Agneau Recipe
A traditional Easter Sunday in France calls for le gigot d’agneau Pascal, otherwise known as a roasted leg of lamb. This French recipe is simple and fast to make, yet produces a delicious, savory result. Serve your roasted leg of lamb with flageolets and pommes dauphines (crisp potato puffs) for a well-rounded Easter dinner. Gather family, pour a glass of red wine and voila, an Easter feast!
Leg of lamb, bone in recommended
Dried herbes de Provence
- Pre-set oven to a high temperature (about 450 degrees Fahrenheit).
- Take lamb out of fridge 2 hours before cooking so the meat can thaw.
- Run the leg of lamb under cold water to remove any stickiness, then dry well with paper towels.
- Remove the tough white skin by creating a small incision then pulling apart with your fingers. You can also ask the butcher to do this for you!
- Make a long, thin incision in the meat and insert thin strips of garlic and rosemary. Add more or less depending on your personal preferences.
- Place the lamb in a large dish, add some olive oil, and sprinkle throughout with herbes de Provence and pepper.
- Sprinkle the whole roast with salt, then place the leg of lamb in the oven.
- Leave the lamb in the oven on the high heat for 20 minutes until it develops a nice crust, then decrease the temperature to 390 degrees Fahrenheit.
- Cook the roast 12 to 15 minutes per pound, slightly longer if you want it well done.
- In the middle of the cook time, flip the leg of lamb to evenly distribute the heat.
- When you take the lamb out of the oven, cover it with foil and let it rest for 10 minutes before serving.