Gigot d'Agneau

Name: Gigot d'Agneau
Yield: 2 servings
Cuisine: French
Ingredients: 1 leg of lamb, about 2kg; 6 garlic cloves, in slivers; Rosemary and thyme; Olive oil and butter; 150ml white wine or stock; Flageolet beans, to serve

Gigot d'agneau/zhee-GOH dah-NYOH/

Also known as: French Roast Leg of Lamb, Gigot d'Agneau Rôti

About this dish

A whole leg of lamb studded with garlic and rosemary and roasted until pink, served with its juices and flageolet beans.

📍 Find the best Gigot d'Agneau near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🐑1 leg of lamb, about 2kg

🧄6 garlic cloves, in slivers

🌿Rosemary and thyme

🫒Olive oil and butter

🍷150ml white wine or stock

🫘Flageolet beans, to serve

Method

Serves 2

Make small cuts all over the lamb and push in the garlic and rosemary.

Rub with oil and butter and season well.

Roast at 220°C (425°F) for 15 minutes, then at 180°C (350°F) for about 12 minutes per 500g for pink lamb.

Rest for 15 minutes, deglazing the pan with the wine to make a jus.

Carve and serve with the jus and flageolet beans.

✓ What Makes it Authentic

Gigot d'agneau is the classic French family Sunday and Easter roast, traditionally served with flageolet beans.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide