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Gigot d’Agneau Rôti aux Herbes et à l’Ail: Classic French Herb and Garlic Roasted Leg of Lamb

Few dishes capture the rustic elegance and rich flavors of French cuisine quite like Gigot d’Agneau Rôti aux Herbes et à l’Ail — a beautifully roasted leg of lamb infused with fragrant herbs and garlic. This traditional French roast is a celebration of simplicity and depth, where quality ingredients and careful seasoning come together to create a tender, juicy centerpiece perfect for special occasions or a cozy family meal.

If you love savory roasts and the aroma of fresh herbs, this recipe will quickly become a favorite in your culinary repertoire.

What Is Gigot d’Agneau Rôti aux Herbes et à l’Ail?

“Gigot d’Agneau” refers to the leg of lamb, a flavorful cut prized for its tenderness and succulent meat. Roasting it with herbs and garlic is a classic French technique that highlights the natural flavors of the lamb, enhanced by the earthy freshness of rosemary, thyme, and sometimes parsley, combined with the pungent warmth of garlic cloves.

The result is a golden, crispy crust on the outside with tender, flavorful meat inside — perfect when paired with roasted vegetables, potatoes, or a simple green salad.

Ingredients You’ll Need

1 whole leg of lamb (about 4-5 pounds)
4-6 garlic cloves, sliced
Fresh rosemary sprigs
Fresh thyme sprigs
Olive oil
Salt and freshly ground black pepper
Optional: Dijon mustard or breadcrumbs for extra crust

How to Prepare Gigot d’Agneau Rôti aux Herbes et à l’Ail

Step 1: Prepare the Lamb

Preheat your oven to 375°F (190°C). Using a sharp knife, make small incisions all over the leg of lamb and insert garlic slices into each pocket. This infuses the meat with deep garlic flavor as it roasts.

Step 2: Season with Herbs and Oil

Rub the lamb generously with olive oil, then sprinkle with salt and pepper. Press fresh rosemary and thyme sprigs onto the surface, ensuring they stick well. For an extra flavor boost, you can brush the lamb with Dijon mustard before adding herbs or coat with a mixture of breadcrumbs and herbs for a crispy crust.

Step 3: Roast

Place the lamb on a roasting rack in a pan. Roast for about 1.5 to 2 hours, depending on size and desired doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium). Baste occasionally with pan juices to keep it moist.

Step 4: Rest and Serve

Once roasted, remove the lamb and cover loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute. Slice thinly against the grain and serve with your favorite sides.