Gigot d’Agneau
PrintGigot d’Agneau
Gigot d’Agneau is a succulent roast leg of lamb infused with garlic and rosemary. Roasted to perfection, it boasts tender, flavorful meat that’s ideal for a festive occasion or a hearty family dinner.
- Total Time: 2 h
- Yield: 6 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 leg of lamb (about 2 kg)
- 4 cloves garlic, slivered
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 cup red wine
- 1 cup beef broth
- Salt and pepper
Instructions
- Preheat oven to 180°C (350°F).
- Make small incisions in the lamb and insert garlic slivers and rosemary.
- Rub the lamb with olive oil, salt, and pepper. Place in a roasting pan.
- Roast for 1.5 to 2 hours, basting occasionally with pan juices. Check for doneness and adjust cooking time as needed.
- Let the lamb rest before carving. Serve with red wine, beef broth reduction and vegetables or fruits of choice. Enjoy!
