France Gigot d'Agneau Rôti (Roast Leg of Lamb)
Gigot d'agneau rôti is a traditional roasted lamb dish that the French enjoy as the centerpiece of elaborate Easter dinners. The association between lamb and Jesus Christ is longstanding in Christian tradition: beyond the symbolism of Christ being called the Lamb of God, lamb was also reportedly served at the Last Supper. Exquisitely simple but deeply savory flavors are the true triumph of this meal, which uses very few ingredients to enhance the natural taste of the prized lamb.
Recipe Servings: 6
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
1 hour 15 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5–6 lbs (2.2–2.6 kg) leg of lamb, skinless
- 3 garlic cloves, thinly sliced
- ¼ cup (60 ml) olive oil
- 2 tsp (2.5 ml) rosemary, chopped
- 1 Tbsp (15 ml) thyme, chopped
- Salt, to taste
- Ground black pepper, to tast
Directions
- Preheat oven to 425° F (220° C).
- Make eight shallow cuts in the lamb using a sharp knife and insert garlic into each cut.
- Drizzle olive oil over the lamb and rub it into the meat.
- Sprinkle roast with rosemary, thyme, salt, and black pepper, ensuring that the herbs are evenly distributed over both sides of the leg, sticking to the olive oil to form a crust.
- Place lamb in a roasting dish and bake for 25 minutes.
- Reduce heat to 350° F (180° C) and cook for 40 minutes (for rare) or 50 minutes (for well done).
- Remove lamb from the oven when cooked to the desired doneness, and let it rest for 15 minutes before serving.
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