French Style Roast Lamb - Blog - Laithwaites
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French Style Roast Lamb (Le Gigot d’Agneau) Recipe

Dreaming of a centerpiece worthy of a Parisian bistro? Look no further than Le Gigot d'Agneau, the French art of roasting a succulent leg of lamb. This flavorful dish is surprisingly simple to prepare and pairs perfectly with a bold red wine. Laithwaites boasts an extensive selection of French wines just waiting to elevate your meal. From the gold-medal Château Moulin du Prieur Bordeaux to the heady Le Prince de Courthézon Côtes-du-Rhône, you're guaranteed to find the perfect complement for your French feast. Get ready to impress your guests with this classic recipe and taste France through your glass, delivered straight to your door.

French Style Roast Lamb (Le Gigot d’Agneau) Recipe

Ingredients:

  • 1.5kg leg of lamb

  • 100g of anchovies

  • Small bunch of rosemary

  • 4 large garlic cloves, peeled and sliced into large slivers

  • 75g butter

  • Freshly cracked pepper

  • 1 cup stock, water or wine for the sauce

This is a decadently rich dish – the perfect match to any of our delicious French reds, particularly the bigger reds from the south. Their lovely dark, herbal characters match the garlicand rosemary in the wine brilliantly. Note: Don’t let the anchovies alarm you! They vanish amongst the garlic and herbs, leaving just a savoury, meaty, salty goodness. You can leave them out if you must – the garlic and rosemary still give a wonderful flavour – but it’s not nearly as glorious.

Method:

1. Make about 12-15 deep incisions in the leg of lamb. Tuck a sliver of garlic, half an anchovy, and a sprig of rosemary securely in to each incision. Combine the remaining anchovies with the butter and spread it over the lamb with a good grind of black pepper. Put in the oven at 220°C and roast for 15 minutes.

2. Turn the oven temperature down to 180° degrees. Roast the lamb for another hour or so, basting with the juices. When done to your liking, take the lamb out and let it rest.

3. The roasting juices make a wonderful sauce. While the lamb is resting, put the pan on the stove to thicken slightly. Add a cup of wine, water or stock and cook until it thickens to desired consistency.

4. Serve with potatoes (mashed, baked, or roasted in the same pan are all nice) and a crisp green salad with a French vinaigrette. Then pour your chosen French red freely and enjoy!


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