Gigot d’Agneau Pascal (French Easter Roast Leg of Lamb)
Why this recipe works
- Classic roasting method: A hot initial roast helps the mustard and herb coating brown before the oven temperature is lowered for more even cooking.
- Built-in pan sauce: Wine and stock lift the browned lamb juices from the roasting pan, creating a savoury sauce without a separate gravy base.
- Made for sharing: A bone-in leg of lamb carves neatly at the table and works well as the centrepiece for Easter, Sunday lunch or a special dinner.
Get the most out of this recipe
Timing notes
- Temper before roasting: Letting the lamb sit at room temperature before it goes into the oven helps it roast more evenly from edge to centre.
- Rest before carving: Resting the lamb after roasting keeps the juices in the meat and makes carving cleaner.
- Serve after the sauce is finished: Carve once the pan sauce has reduced and been finished with butter, so the lamb can be served warm with the sauce at its best.
Common mistakes
- Relying on time alone: Roasting times vary with the size and shape of the joint, so use a thermometer to check doneness rather than judging only by the clock.
- Missing the hot start: The first blast at 220°C (430°F) helps create a deeper crust before the temperature is reduced to 180°C (355°F).
- Carving too soon: Cutting immediately after roasting lets the juices run out onto the board instead of staying in the lamb.
Ingredient notes
- Choose bone-in lamb: A bone-in leg gives this roast its classic presentation and helps protect the meat during cooking.
- Use fresh rosemary if possible: Fresh rosemary gives a cleaner, more aromatic flavour in the mustard rub than dried herbs.
- Pick a dry white wine: Use a dry white wine you would be happy to drink; very sweet wines can make the pan sauce taste unbalanced.
Ingredient swaps
- Swap the herb: Fresh thyme can replace rosemary for a softer, more floral flavour.
- Make the sauce alcohol-free: Replace the white wine with extra beef stock and simmer until the pan sauce tastes rounded and savoury.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the lamb dry, then season all over with the salt and pepper.
- Peel and finely chop the garlic, then strip and finely chop the rosemary leaves. Mix the garlic and rosemary with the Dijon mustard and olive oil to make a thick paste.
- Rub the mustard paste all over the lamb, working it into any seams and around the bone. Set the lamb in a roasting pan.
- Roast for 20 minutes to start browning the crust, then reduce the oven to 180°C (355°F). Continue roasting for 55 to 70 minutes, or until a thermometer reads 55 to 60°C for pink, or 65°C for medium.
- Transfer the lamb to a board and rest for 15 minutes. Pour off excess fat from the roasting pan, leaving the browned bits and juices behind.
- Set the roasting pan over a medium heat on the hob, add the wine, and scrape up the browned bits as it bubbles. Add the beef stock and simmer for 5 to 8 minutes until slightly reduced, then whisk in the butter off the heat to gloss the sauce.
- Carve the lamb and spoon over a little of the pan sauce. Serve the remaining sauce alongside.
Recipe notes
Tips
- For the best crust, let the lamb sit at room temperature for 30 to 45 minutes before roasting so it cooks more evenly.
- If the pan sauce tastes a little sharp, simmer it for an extra minute or two before whisking in the butter.
- If serving pregnant people, young children, older adults, or anyone immunocompromised, cook the lamb to at least 70°C and rest it well before carving.
Substitutions
- Replace Fresh rosemary with fresh thyme for a softer, more floral herb note.
- Replace Dry White Wine with a little extra Beef stock for an alcohol-free pan sauce.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat sliced lamb with a splash of the sauce in a 180°C (355°F) oven until piping hot; freeze sliced lamb and sauce separately for best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 5min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk Mustard
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