Gigot d’Agneau Rôti aux Herbes (Roast Leg of Lamb with Herbs)
Why this recipe works
- Herb-led flavour: Garlic, rosemary and thyme form a simple paste that seasons the lamb directly and perfumes the roasting juices.
- Bright pan juices: Lemon zest and juice lift the richness of the lamb without turning the dish sharp or overpowering.
- Classic roasting method: Starting hot encourages browning, then a lower oven temperature lets the leg roast through more gently.
Get the most out of this recipe
Timing notes
- Rest before carving: Give the lamb the full resting time so the juices settle and the slices stay moist.
- Short prep, longer roast: Most of the time is hands-off roasting, so prepare sides while the lamb is in the oven.
- If seasoned ahead: After chilling with the herb paste, let the lamb lose some of its fridge chill before roasting for more even cooking.
Common mistakes
- Relying only on time: Use a thermometer in the thickest part of the meat; roast size and oven performance can change the final timing.
- Carving too soon: Cutting immediately after roasting releases too much juice onto the board instead of keeping it in the meat.
- Skipping the temperature drop: The initial high heat is for browning; reducing the oven prevents the outside from overcooking before the centre is ready.
Ingredient notes
- Bone-in lamb leg: A bone-in leg gives a traditional shape for carving and helps keep the roast feeling generous at the table.
- Use fresh herbs where possible: Fresh rosemary and thyme give a cleaner, more aromatic finish than dried herbs in this simple paste.
- Balance the lemon: Add the remaining lemon juice to the pan juices gradually if you prefer a softer citrus note.
Serving ideas
- Classic sides: Serve with roast potatoes, gratin dauphinois, green beans or a simple dressed salad.
- Wine pairing: A medium-bodied red with savoury herbal notes suits the lamb without overwhelming the lemony juices.
- Extra sauce: The lemony pan juices are enough on their own, but a little mustard alongside works well for a sharper finish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the lamb dry and set it in a roasting pan.
- Peel and crush the garlic. Finely chop the rosemary and strip the thyme leaves from the sprigs, then mix with the olive oil, fine sea salt and black pepper to make a paste.
- Finely grate the lemon zest, then squeeze the lemon. Rub the lamb all over with the herb and garlic paste, then drizzle over half the lemon juice.
- Roast for 20 minutes to brown, then reduce the oven to 180°C (355°F). Continue roasting for 55 to 65 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 minutes. Spoon off excess fat from the roasting pan, then stir the remaining lemon juice into the pan juices.
- Carve the lamb against the grain and arrange on a warm platter. Spoon the lemony pan juices over the top and serve straight away.
Recipe notes
Tips
- For deeper flavour, rub the lamb with the herb paste up to 12 hours ahead, cover and chill, then bring back towards room temperature for 30 minutes before roasting.
- If you are serving anyone who is pregnant, elderly, very young, or immunocompromised, cook the lamb to at least medium and ensure the thickest part reaches 65°C (150°F).
- For cleaner slices, carve after the full rest and keep the knife strokes long and smooth, following the bone as a guide.
Substitutions
- Replace Fresh rosemary with the same amount of Fresh thyme for a softer, more delicate herb profile.
- Replace Lemon with Lime for a sharper, more aromatic citrus finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat slices with a spoonful of pan juices in a 180°C (355°F) oven until piping hot, or enjoy cold in sandwiches; freeze well-wrapped for up to 2 months.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 5min (20min active)
- Difficulty: Medium
- Cuisine: French
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