ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h45m
Yield Six to eight servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
- Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
- Make 16 gashes in the flesh of the leg and insert the garlic slivers.
- Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
- Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
- Return the lamb to the pan, the thickest side up.
- Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.
Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams
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Nikita Allicock
[email protected]This is my go-to recipe for lamb. It's always a crowd-pleaser and the leftovers are always delicious.
Sarah Parrish
[email protected]I've tried this recipe a few times and it's always a hit. The lamb is always cooked perfectly and the sauce is always delicious. I would highly recommend this recipe to anyone who loves lamb.
Jon Quiros
[email protected]I made this recipe for my husband's birthday and he loved it! The lamb was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Safdar Hussain Siddiqui
[email protected]This recipe was easy to follow and the lamb turned out great. It was cooked evenly and the sauce was delicious. I would definitely recommend this recipe.
Anas Omar
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The lamb was cooked perfectly and the sauce was very flavorful.
Gabriel Olorza
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb was fall-off-the-bone tender and the sauce was incredible.
Wooo Elmaghraby
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is always tender and juicy, and the sauce is to die for.
Amen Adam
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was cooked to perfection. The sauce was also very tasty.
Makumbi Mary
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the lamb and the sauce. I will definitely be making this again.
Md Foyshal
[email protected]The lamb was a bit dry, but the sauce was delicious. I think I would add more liquid to the roasting pan next time.
Andiswa Makaluza
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was so juicy and flavorful. The sauce was also very tasty. I would highly recommend this recipe to anyone who loves lamb.
Usman Gondal
[email protected]This recipe was a hit with my family! The lamb was tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.