AI-generated image
Gigot d'agneau pascal
Roast leg of lamb with beans
Gigot d'agneau pascal: French Easter roast leg of lamb with garlic and flageolet beans
Roast leg of lamb, studded with garlic and rosemary and served pink with flageolet beans, is the traditional Easter Sunday lunch across France, especially in the south and in the salt-meadow country of the Mont-Saint-Michel bay. The lamb is roasted on a bed of onions, rested and carved at the table. The common mistake is carving straight from the oven, so the juices run out. Chef's tip: roast to 57 °C in the thickest part for pink, then rest 20 minutes; it rises to about 63 °C. Cook to 70 °C or more for well done.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 4 ⅞ lb leg of lamb, bone inat room temperature for 1 hour
- 6 garlic cloves4 cut in slivers
- 2 tbsp olive oil
- 2 onionssliced
- ¾ cup water or stock
For the beans
- 1 oz butter
- 1 shallotchopped
- 2 tbsp parsley, chopped
Shop this recipe on Amazon
What you'll need
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the oven to 425°F (400°F fan). Cut small slits all over the 4 ⅞ lb leg of lamb, bone in and push in the slivers of 6 garlic cloves and little sprigs of 4 rosemary sprigs. Rub with 2 tbsp olive oil and season with salt and pepper.
10 minStep 2: Spread the 2 onions in a roasting tin with the 2 whole garlic cloves, set the lamb on top and add the ¾ cup water or stock.
Step 3: Roast for 15 minutes, then lower to 350°F (325°F fan) and roast 55–65 minutes more until the thickest part reads 135°F for pink (or 158°F for well done).
75 minStep 4: Rest under foil for 20 minutes. Meanwhile soften the 1 shallot in the 1 oz butter, add the 1 ¾ lb cooked flageolet beans (2 cans, drained) and a spoonful of the roasting juices and warm through for 5 minutes. Add the 2 tbsp parsley, chopped.
20 minStep 5: Carve the lamb thinly and serve with the beans and the juices from the tin.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 50 g
- Carbs
- 22 g
- Fat
- 25 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gigot d'agneau pascal take?
- About 100 minutes in total: 20 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
GreekPerfect for:Easter