Gigot Dagneau Andrew Recipes

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ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)



Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h45m

Yield Six to eight servings

Number Of Ingredients 11

1 leg of lamb, 8 to 9 pounds
1 tablespoon corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 large cloves garlic, each cut into 16 slivers
2 onions, about 1/2 pound, cut crosswise in half
2 bay leaves
1 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces
1 cup water
Flageolet beans in cream (see recipe), optional

Steps:

  • Preheat the oven to 425 degrees.
  • It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
  • Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
  • Make 16 gashes in the flesh of the leg and insert the garlic slivers.
  • Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
  • Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
  • Return the lamb to the pan, the thickest side up.
  • Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.

Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams

GIGOT D'AGNEAU AU FOUR (ROAST LAMB WITH BEANS)



Gigot D'Agneau au Four (Roast Lamb with Beans) image

The lamb in this dish is succulent and extremely tasty. Lamb is roasted to perfection with flageolet beans. Serve with rosemary potatoes, if desired. This dish makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.

Provided by Bibus

Categories     French Recipes

Time 1h5m

Yield 8

Number Of Ingredients 6

1 (3 pound) leg of lamb
6 cloves garlic, peeled
2 tablespoons butter, softened
salt and ground black pepper to taste
4 (14 ounce) cans cannellini beans, drained and rinsed
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place leg of lamb in a large baking dish. Prick in 6 places with a sharp knife; insert garlic cloves into the slits. Brush butter over lamb. Season with salt and pepper.
  • Roast in the preheated oven, basting regularly with juices, for 25 minutes. Arrange cannellini beans around the lamb, mixing to coat with juices. Continue roasting until beans are warmed through and the internal temperature of the lamb reaches 160 degrees F (71 degrees C) for medium, about 15 minutes more.
  • Let lamb rest for 10 minutes before slicing. Garnish with chopped parsley and serve beans on the side.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 28.3 g, Cholesterol 73.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.6 g, SaturatedFat 7.1 g, Sodium 504.9 mg

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