Gigot d’agneau

Gigot d’agneau, also known as leg of lamb, is a popular French dish that is typically roasted with herbs and garlic for a delicious and flavorful meal. Here’s a recipe you can try at home:

Ingredients:

• 1 leg of lamb, bone-in (5-6 pounds)
• 6 cloves garlic, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the garlic, rosemary, thyme, and olive oil.
3. Place the lamb on a roasting pan and rub the garlic and herb mixture all over the lamb.
4. Season the lamb with salt and black pepper, to taste.
5. Roast the lamb in the preheated oven for approximately 1 hour and 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the meat reads 145°F (63°C) for medium-rare.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
7. Serve the gigot d’agneau with your favorite sides, such as roasted potatoes or vegetables.

This recipe is simple yet flavorful, with the garlic and herbs adding a savory note to the tender and juicy lamb. It’s a great choice for a special occasion or a holiday dinner, and is sure to impress your guests with its classic French flair.