Gigot d’Agneau à l’Aillade

Leg of Lamb with Garlic Sauce

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This recipe embodies all the flavors of Provence. It can be served with Great Northern beans, red beans, Pâtes aux Oeufs, Gnocchis, Tomates Provençale (p. 204), Céleri Paysanne, Févettes â PAU (p. 187), Fenouil Braisé, Carottes Paysanne, Épinards aux Pignons, Pommes de Terre aux Herbes, or a crisp green tossed salad. It is traditionally served at Easter with a green salad garnished with hard-boiled eggs and followed by little “pâtés” of marrow of beef.


  • 1 5-pound leg of lamb
  • 6 garlic cloves, slivered
  • 12 anchovy fillets, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • salt
  • freshly ground black pepper
  • 12 garlic cloves, peeled
  • ½ cup dry white wine
  • 2 tablespoons chopped parsley or mint


Make slits in the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Rub the lamb with 2 tablespoons of the olive oil, rosemary, thyme, salt, and pepper. Let it stand for 1 to 2 hours.

Preheat the oven to 425°. Place the meat on a rack in a roasting pan and cook, uncovered, for 20 minutes. Reduce the heat to 350° and cook for 40 to 45 minutes for medium-rare lamb.

Heat 1 tablespoon of the olive oil in an iron skillet and cook the garlic cloves slowly for about 10 minutes, or until they are soft (do not let the edges become crisp). Set aside in a small bowl.

Remove the lamb from the pan. Pour the wine into the pan, scrape the bottom well and cook down the wine over a high flame to reduce it. Add the reduced liquid to the garlic cloves. Mash well with a fork and add salt and pepper to taste.

Slice the lamb and sprinkle with pepper. Spoon the sauce over it and sprinkle with parsley or mint.