Gigot D'agneau - roast Lamb
Serve with simple roasted potatoes, green beans and eggplant timbales.
1 leg of lamb (6 to 7 lbs, bone removed)
12 garlic cloves
4 Tablespoons chopped fresh rosemary
6 Tablespoons extra-virgin olive oil
1 Tablespoon kosher salt
2 Tablespoons freshly-ground black pepper
- Preheat oven to 450 degrees.
- Butter open leg of lamb and set aside. Place garlic, rosemary, olive oil, sea salt and pepper in a food processor and blend until smooth. Remove paste and smear all over inside and outside of lamb. Roll lamb up like a jelly roll and tie with butcher's twine.
- Place in a roasting pan and put into oven. Roast 45 to 50 minutes for medium-rare (internal temperature of 120 degrees).
- Remove and allow to rest 10 minutes before carving.