Gigot d’Agneau à la Bretonne

Roast leg of lamb is the French cook’s pride, paraded for guests or for family Sunday lunch. To make the most of this expensive cut, a gigot is invariably cooked on the bone, with a clove of garlic tucked into the shank so it permeates the whole roast. The meat may be spiked with more garlic and herbs, and is basted with butter to ensure a golden finish. However, accompaniments vary from region to region. In the south, boulangère treatment, which calls for roasting the leg on a bed of slice