Roast Leg of Lamb – Gigot d’Agneau 🐑

1/ Take the meat out of the fridge (40–60 minutes before roasting): Take the lamb out of the fridge and let it come to room temperature as you prepare it. Remove the thin white membrane from the surface of the meat if needed.

2/ Insert the garlic: Make several shallow cuts around the bone and surface of the meat. Insert all 4 garlic cloves (sliced or halved lengthwise) into the cuts.

3/ Season with salt, pepper, and herbs: Sprinkle the entire surface with salt and freshly ground black pepper, then gently rub it in with your hands. Add rosemary, thyme, and bay leaves on top of and around the meat, making sure the herbs stick well to the surface.

4/ Let it rest with olive oil: Place the lamb in a roasting dish and drizzle with 3–4 tablespoons of olive oil. Cover with plastic wrap and let it rest at room temperature for 30–60 minutes to let the flavors settle.

5/ Preheat the oven: Preheat the oven to 200°C (390°F).

6/ Add more oil before roasting: Just before roasting, drizzle the remaining 3–4 tablespoons of olive oil over the meat and herbs.

7/ First roast at high temperature: Once the oven is ready, roast the lamb at 200°C (390°F) for 30 minutes.

8/ Lower the heat and add white wine: Reduce the oven temperature to 180°C (355°F). Pour about 120–130 ml of white wine (or water) into the roasting dish and spoon a little over the meat.

9/ Continue roasting with basting: Spoon the pan juices over the meat occasionally and continue roasting for another 50–55 minutes.

10/ Let the meat rest: Remove the lamb from the oven and place it on a separate plate. Wrap it loosely with aluminum foil and let it rest in the turned-off oven for 10 minutes.

11/ Slice and serve: Cut the lamb into thin, easy-to-eat slices and arrange them on a serving plate.

12/ Finish with the pan sauce: Spoon the remaining pan juices and herbs from the roasting dish over the sliced meat and enjoy as-is!

⭐️Secrets to the Perfect Roast Lamb⭐️

⭐️ Oven differences: Oven performance can vary depending on the model, so keep an eye on the browning and doneness.
Adjust the temperature or time if needed to get the perfect roast.

⭐️ Garlic goes inside: We always insert all the garlic directly into the meat. It slowly infuses from within, adding depth and a rich aroma as it roasts.

⭐️ A drizzle of oil before roasting: Right before placing it in the oven, another drizzle of olive oil helps the surface crisp up.
It also brings the pan juices together into a naturally flavorful sauce.

⭐️ Season to finish: After slicing, sprinkle a little coarse salt and black pepper to enhance the flavor.
And don't forget to spoon that lovely pan sauce over the top—so simple, so good! 😋

⭐️ A family favorite: My father-in-law always had a Gigot d'Agneau waiting for us when we visited his home in France. It became a part of our family tradition, too—especially now that we can find lamb more easily in Berlin during Easter and Christmas.

⭐️ Serving ideas: While the lamb roasts, I often make mashed potatoes, roasted asparagus, and colorful tomatoes. It also goes well with gratin dauphinois, green beans, rice, or even pasta—whatever you love!

⭐Wine pairing🍷: Last Christmas, we served this with a bold red wine from the Rhône Valley, Châteauneuf-du-Pape. Its rich, spicy character was a perfect match for the garlic and herb-roasted lamb.
Gigondas and Côte du Rhône are also among my favorites. 😋

⭐️ Portion guide: This recipe uses about 1.5 kg of bone-in lamb, ideal for 4 to 6 people. Any leftovers can be easily turned into something delicious the next day!