🍖 Gigot d'Agneau (Roast Leg of Lamb)

Name: Gigot d'Agneau (Roast Leg of Lamb)
Total time: 120 min
Yield: 6
Cuisine: France
Ingredients: 1 leg of lamb, about 2 kg on the bone; 6 garlic cloves, cut into slivers; 4 rosemary sprigs; 6 thyme sprigs; 1.2 kg potatoes, sliced 5 mm thick; 2 tbsp olive oil; Salt, black pepper; 150 ml water

Origin: France

735kcal

per serving · 350 g

210kcal

per 100 g

70 gProtein20 g / 100 g

42 gFat12 g / 100 g

21 gCarbs6 g / 100 g

Gigot d'agneau is the French roast leg of lamb, studded with garlic and roasted with rosemary and thyme on a bed of potatoes. The meat is served pink and juicy in thick slices, while the potatoes beneath soak up the lamb juices and turn golden. It is a classic centrepiece for Sunday lunch and Easter in France.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein20 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: leg of lamb

Not veganbecause of: leg of lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

leg of lambgarlicrosemarythymepotato

Recipe

6 servings120 min

Ingredients

1 leg of lamb, about 2 kg on the bone
6 garlic cloves, cut into slivers
4 rosemary sprigs
6 thyme sprigs
1.2 kg potatoes, sliced 5 mm thick
2 tbsp olive oil
Salt, black pepper
150 ml water

Method

Take the lamb out of the fridge 1 hour ahead and heat the oven to 220 °C.
Make small cuts all over the lamb and push in the garlic slivers and a few rosemary needles; rub with 1 tbsp oil, salt and pepper.
Layer the potatoes in a roasting tin with the thyme, remaining oil, salt and the water, and set the lamb on top.
Roast 20 minutes, then lower to 180 °C and roast about 50–60 minutes more for pink meat (60 °C in the centre).
Rest the lamb under foil for 15 minutes while the potatoes finish browning, then slice and serve.

How to make it lighter

Trim the visible fat from the leg before roasting and from your slice before eating.
Serve about 150 g of meat with green beans or salad, and a smaller scoop of potatoes.
Use only 1 tbsp oil for the potatoes — the lamb juices add plenty of flavour.

History

Roast leg of lamb is a traditional French Easter dish, and the gigot with garlic and herbs is especially associated with the cooking of Provence.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →