Gigot d'Agneau Rôti aux Herbes

There is a ritual to roasting a leg of lamb that predates modern kitchens, modern appliances, even modern France. The Gigot d'Agneau Rôti aux Herbes connects us to shepherds on hillsides, to hearths where flames were managed with skill and intuition.

 

Ingredients:

1 leg of lamb, about 2kg

4 cloves garlic

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

100g fresh breadcrumbs

3 tablespoons Dijon mustard

Sea salt and black pepper

White wine for basting

 

One hour before cooking, remove the lamb from refrigeration to come to room temperature. Preheat oven to 220°C. Pound the garlic with sea salt to a paste, then mix with chopped herbs, breadcrumbs, and mustard to form a thick crust.

 

Score the fat cap of the lamb in a diamond pattern, then press the herb crust firmly onto the meat. Place in a roasting pan and sear at high heat for 20 minutes. Reduce to 140°C and continue roasting for about 90 minutes for medium-rare.

 

Baste occasionally with white wine. Rest the meat for 20 minutes before carving. Serve with the pan juices reduced and mounted with butter.