Roast Leg of Lamb: Gigot d'Agneau Roti Ingredients: Preheat the oven to 500 degrees. Make 8 or so incisions on the fatty side of the lamb and insert a sliver of garlic in every cut. Brush the leg with oil and pat salt over it. Insert a meat thermometer into the thickest part of the lamb, being sure not to touch the bone.

Place the lamb fat side up on a rack in a shallow roasting pan and roast for 20 minutes then reduce the heat to 375 degrees. Place the cut vegetables around the meat and roast for another 45 minutes to an hour.

The thermometer should read between 130-140 degrees. For a well done meat, allow the thermometer to reach 140-150 degrees. Do not exceed 160 degrees.

When done, transfer the lamb to a heated platter and remove the thermometer. The lamb should rest for 10 minutes before carving.

While the lamb is resting, skim off the fat from the roasting pan and add the chicken stock to the vegetables. Boil the vegetables on the stove top for approximately 5 minutes. Scrap the brown bits from the side of the pan.

When the sauce has reduced a bit and has an intense flavor, strain it through a fine sieve into a saucepan, pressing down hard on the vegetables to extract all of the flavor. Discard the vegetables. Taste the sauce, and season with salt and pepper. Reheat the sauce and serve with the lamb.

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