Gigot d’agneau piqué d’ail, d’anchois et de romarin

Name: Gigot d’agneau piqué d’ail, d’anchois et de romarin (Roast leg of lamb armoured with garlic; anchovies and rosemary)
Cuisine: French
Ingredients: 1 leg of lamb (about 2.7 kg/6 lb); 4–6 tablespoons diced butter; sprigs of rosemary (optional); 24–32 small sprigs rosemary; 6–8 anchovy fillets, cut into 24–32 small pieces; 4 fat cloves garlic, cut into 24–32 slivers; 6–8 tablespoons red wine; cayenne pepper; 4 tablespoons olive oil salt and ground black pepper; 4 tablespoons olive oil salt and ground black pepper

Roast leg of lamb armoured with garlic; anchovies and rosemary

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 leg of lamb (about 2.7 kg/6 lb)
4 fat cloves garlic

Europe
France
Provence
Main course
Gluten-free

Method

Pre-heat the oven to moderately hot (200°C/400°F/Mark 6).

With the point of a sharp kitchen knife (or the tip of a metal skewer) cut slits 2.5 cm/