Go Back
–+ servings

Gigot Agneau Herbes Provence

Easter in Provence — a whole leg of lamb studded with garlic, rubbed with Dijon and herbes de Provence, roasted until deeply caramelized outside and blushing pink within.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: French
Servings: 6 servings
Calories: 540kcal

Ingredients

  • 1 leg of lamb (about 2kg)
  • 6 garlic cloves (4 for studding, 2 for bed)
  • 2 tbsp Dijon mustard
  • 2 tbsp herbes de Provence
  • 3 tbsp olive oil
  • Fleur de sel
  • 2 onions halved Bed
  • 4 tomatoes Bed
  • thyme Bed
  • rosemary Bed
  • white wine Bed
  • Provençal ratatouille or green beans To serve

Instructions

  • Remove lamb from refrigerator 2 hours ahead. Preheat oven to 230°C.
  • Cut 20 small deep slits throughout the lamb. Push garlic slivers into each slit.
  • Mix Dijon with olive oil and herbes de Provence. Rub over the entire surface. Season generously.
  • Arrange onions, tomatoes, remaining garlic, thyme, and rosemary in roasting tin. Add white wine.
  • Place lamb on top. Roast 15 minutes at 230°C to sear.
  • Reduce to 180°C. Continue roasting 60–75 minutes (until 60°C for pink, 70°C for medium).
  • Rest 20 minutes covered. Deglaze pan with stock for jus. Carve and serve.

Nutrition

Serving: 1serving | Calories: 540kcal | Protein: 62g | Fat: 28g | Fiber: 2g
Tried this recipe?Let us know how it was!