Le Gigot D’Agneau

Takes 210 minutes | Serves 8 |

Ingredients

1 leg leg of lamb, bone in
6 cloves garlic cloves
2 sprigs fresh rosemary sprigs
some to taste salt
some to taste pepper
some to taste olive oil

Steps

The Night Before

• Cut 1 inch slits in the leg of lamb and stuff with garlic slices and rosemary sprigs. Place in a roasting pan on a rack, cover lightly with plastic, and refrigerate overnight.

Roasting The Lamb

• Let the lamb come to room temperature 2-3 hours before cooking.
• Preheat oven to 230C, drizzle lamb with olive oil, and season with salt and pepper. Insert a probe thermometer into the thickest part if available.
• Roast at 230C for 15 minutes, then reduce temperature to 150C and continue roasting for 20-25 minutes per pound for medium rare, or 25-30 minutes per pound for medium.
• Remove from oven at 62C for medium rare or 66C for medium. Let rest for 10-15 minutes tented with foil. Carve and serve with green beans and gratin potatoes.