Gigot d’Agneau Rôti (Roast Leg of Lamb)
Why this recipe works
- Simple, focused flavour: Garlic and rosemary season the lamb clearly without masking its natural richness.
- Classic roasting method: Starting hot at 220°C (430°F) encourages browning before the lower 180°C (355°F) roast finishes the joint more gently.
- Bright pan sauce: Dijon mustard sharpens the roasted lamb juices, giving the sauce enough acidity to balance the meat.
Get the most out of this recipe
Timing notes
- Rest before carving: Allow the lamb to rest for 15 to 20 minutes so the juices settle and the meat carves more cleanly.
- Carve close to serving: Slice the lamb just before serving to keep the meat warm and juicy, then spoon over the mustard pan sauce.
Common mistakes
- Relying on time alone: A bone-in leg can vary in shape and thickness, so use a thermometer rather than judging doneness only by the clock.
- Skipping the rest: Carving straight from the oven causes more juices to run onto the board instead of staying in the meat.
Ingredient notes
- Rosemary choice: Fresh rosemary gives a cleaner, greener aroma; dried rosemary is more concentrated, so use it more sparingly.
- Dijon matters: A good Dijon mustard gives the pan sauce its sharpness and depth without needing a long reduction.
Serving ideas
- Classic sides: Serve with roast potatoes, gratin dauphinois, green beans or simply dressed bitter leaves.
- Wine pairing: Medium-bodied reds with freshness, such as Pinot Noir or northern Rhône-style Syrah, work well with the rosemary and mustard.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Peel the garlic and finely chop it, then strip and finely chop the rosemary leaves.
- Pat the lamb dry and place it in a roasting pan. Rub all over with the olive oil, garlic, rosemary, fine sea salt and black pepper, working the seasoning into any natural seams.
- Roast for 20 minutes to brown, then reduce the oven to 180°C (355°F). Continue roasting for 45 to 60 minutes, or until a thermometer reads 55 to 60°C (130 to 140°F) for medium-rare, or 60 to 65°C (140 to 150°F) for medium.
- Transfer the lamb to a board and rest for 15 to 20 minutes, loosely covered. Pour off excess fat from the roasting pan, leaving the browned bits behind.
- Set the roasting pan over a low heat and whisk in the Dijon mustard, scraping up the browned bits to make a simple pan sauce. Carve the lamb and serve with the mustard pan sauce spooned over.
Recipe notes
Tips
- For cleaner carving, slice across the grain and keep the knife close to the bone as you work around it.
- If serving vulnerable groups, cook the lamb to at least 63°C (145°F) and rest well before carving.
Substitutions
- Replace fresh rosemary with dried rosemary, using a smaller amount for a less resinous flavour.
- Replace extra virgin olive oil with light olive oil for a milder finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat sliced lamb with any pan juices in a 180°C (355°F) oven until piping hot, or enjoy cold; freeze well wrapped for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (20min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Mustard
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