Gigot d'Agneau

Method

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1. Heat the oven to 220°C / 425°F. Make 30 or so deep slits all over the lamb with a small sharp knife.

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2. Push a sliver of garlic and a scrap of anchovy deep into each slit, so nothing is left on the surface.

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3. Rub the lamb with the oil, salt and pepper.

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4. Toss the potatoes and onions with the sliced garlic, oil, salt and thyme and spread them in a large tray. Pour the stock over.

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5. Sit a rack over the potatoes and lay the lamb on it, with the rosemary tucked underneath, so the juices drip down.

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6. Roast 20 minutes at 220°C, then lower to 180°C / 350°F and roast 70 minutes for pink — 55°C at the thickest point.

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7. Rest the lamb 25 minutes on a warm plate while the potatoes go back into the oven to crisp. Carve and serve together.

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Chef’s Tips

• Push the garlic and anchovy right in. On the surface they burn.
• A rack over the potatoes so they catch everything.
• Twenty-five minutes of rest, minimum.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Green beans
• A glass of Bordeaux
• Redcurrant jelly

Storage & Reheating

Refrigerated for 3 days. Cold lamb is excellent; reheating it is not. The bone makes stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.