Gigot d’Agneau au Four (Slow-Roasted Leg of Lamb)

• 1 medium Lamb leg bone-in, bone-in
• 2 tsp Fine sea salt
• 2 tsp Black pepper
• 2 tbsp Dijon mustard
• 2 tbsp Olive oil
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 200 ml Dry White Wine
• 1 medium Lemon

1. Heat the oven to 160°C (320°F). Pat the lamb dry, then season all over with the fine sea salt and 1 tsp of the black pepper.
2. In a small bowl, mix the dijon mustard with the olive oil. Finely chop the garlic and rosemary leaves, then stir them into the mustard mixture.
3. Rub the mustard, garlic and rosemary mixture all over the lamb, working it into any seams. Set the lamb in a roasting pan.
4. Roast for 2 hours 30 minutes, basting once or twice with the pan juices if you like. The lamb is ready when a thermometer reads about 55 to 58°C (130 to 135°F) for blushing, or 60°C (140°F) for medium, and the meat feels tender when pressed.
5. Lift the lamb onto a board and rest for 20 minutes. Pour off excess fat from the roasting pan, leaving the browned juices behind.
6. Set the roasting pan over a medium heat on the hob, add the dry white wine and scrape up the browned bits. Simmer for 5 to 8 minutes until slightly reduced and glossy, then grind in the remaining black pepper.
7. Slice the lamb and spoon over the warm pan sauce. Serve with lemon wedges for squeezing at the table.

Made this recipe? Rate it — a comment is optional.