This Recipe includes
|Lamb leg or shank, with bone|
Spices, herbs and flavoring ingredients:
|Salt and pepper|
Why we love it
So it is no surprise that this gigot d’agneau, or lamb roast with rosemary and garlic, is always a considered a meaty grand classic.
The key is to avoid cooking the lamb too quickly, but rathe to let it stew in its juices, as well as a beef broth to prevent it drying out and make a gravy.)
With plenty of spices and flavors, this is definitely a meal to gather around with friends and family for a special occasion, or just when you are feeling like something different for dinner.
Now I’ve included a recipe for gravy made from the juices of the lamb roast, but you can also serve it with a creamy sauce like this béarnaise.
What to serve with it?
What drinks to serve with it?
For drinks, you can pair the lamb roast with a red wine from Bordeaux like the Paulliac or Médoc. Another option is a Châteauneuf-du-Pape red wine from the Côtes-du-Rhône region.
How to store it?
This lamb roast keeps quite well in the fridge, and can be served warm or cold. Let it cool, and then place in an airtight glass container in the fridge, so that the lamb roast doesn’t dry out.
Lamb roast with garlic and rosemary
- 4.5 lb lamb leg with bone (2kg)
- 2 cups of beef broth
- 2 tablespoons of flour
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried coriander
- 1 teaspoon of dried rosemary
- pinch of salt and pepper to taste
Cooking the Lamb leg
- In a large mixing bowl, mix the spices together along with the olive oil.
- Rub the leg of lamb generously with the spice mixture.
- Place in the fridge for 10 minutes to allow it to marinate.
- When ready to cook, preheat the oven for 410°F (210°C).
- Reduce the temperature to 360°f (180°C) and place the lamb leg in a roasting tray and cook for 90 minutes, flipping the chicken over every 30 minutes or until the lamb looks golden brown and cooked.
- Once the lamb is cooked, move it to a serving plate.
Making the gravy
- After moving the lamb leg to a serving plate, move the meat juices that were in the roasting tray into a small saucepan on the stove.
- Add the beef broth to the sauce pan and heat the meat juices at medium temperature for 5 minutes.
- In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.
- Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.
- Serve warm alongside the lamb leg.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !