**Le Gigot D’Agneau Rôti (Roasted Leg of Lamb) :**

4 min readMay 6, 2021

I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long-drawn-out ingredient list. A leg of lamb is an impressive main dish for any celebration. This traditional French Easter dish of roast leg of lamb with rosemary and garlic is the perfect dish to wow any guests!

Nope, the ingredient list is super simple here — all you need is garlic, olive oil, fresh herbs, salt, and pepper.

The origin of the domesticated sheep goes back to 11,000 BC in Mesopotamia and shares the distinction of being one of the first animals domesticated by mankind. These sheep were known as mouflon and weren’t quite the woolly sheep we know today. Then they were raised for their meat, milk, and skin for parchment and vellum. In fact, the wool that we so often think of sheep for today wasn’t an important part of their use until 6000 BC in Iran.

If you haven’t cooked a whole leg of lamb before, I know it can be intimidating. You might wonder how to buy it? How to cook a leg of lamb? Should I marinate it or do something special to make sure it tastes good? I got you covered!

Bone-in lamb leg is a large and impressive cut that comes from the back haunches of the animal. An average leg of lamb with the bone will weigh anywhere from 5 to 7 pounds. Lamb's leg is available in most grocery stores at the meat counter. But because it’s an expensive cut, it’s a good idea to buy from a reputable butcher.

Leg of lamb is a large cut, but it’s actually pretty tender. Because of that, you do not need to marinate it for long hours. season & marinate it well, use a bold spice rub with lots of garlic & dried herbs to make it more flavourful

I really wouldn’t recommend cooking your leg any more than medium. All the reviewers are highly appreciated.

RECIPE

Serving: 6–8pax

Time :130–150min[40–50min-marinating,90–100min-oven roast ]

cooking temperature: Slow, 150–350°F/65–180°C

Ingredients required:

1. Marination:

Leg of lamb -2250gm

Garlic (cloves peeled) — 250–300gm

Pineapple juice — 70ml

Raw papaya — 30gm

Rosemary leaves — 150gm

Thyme — 50gm

Extra-virgin olive oil — 100ml

Paprika-50gm

Kosher Salt — to taste

freshly ground pepper — to taste

2. Garnish:

Baby potatoes

Madras onions

lemon

Parsley (optional)

Method:

STEPS:

1) Make some deep incisions on the flesh & insert cloves of garlic along with rosemary in it.

2) Make a marinade paste with all the mentioned ingredients including garlic & rosemary. Coat it over the leg & refrigerate it for about 30–40 min or either marinate it a day before roasting to make it make flavourful.

3) Marinate the potatoes and onion with the respective marination.

4) Preheat the oven at 350°F/180°C for about 10 min.

5) Take out the lamb from the refrigerator & bring down its temperature to the STP.

6) Place the leg on the roasting tray & turn down the temperature to 140–145°F/60–65°C, & cook it for about 90–120min.

7) Cover it with foil after getting the desired roast color. After that add veggies to the tray & cook along with it in its juice.

8) Transfer it over a carving board along with roasted veggies, squeeze a lime & chopped parsley for the final garnish.