Anne Willan

Gigot au Genièvre

Roast Leg of Lamb with Juniper

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Juniper, a common bush in the ‘garrigues’ of Languedoc, is usually associated with game, but it makes an excellent seasoning for this leg of lamb garnished with wild mushrooms.

Ingredients

2-2.5-kg small leg of lamb

Method

Two days before serving, trim the skin and all but a thin layer of fat from the lamb. Cut the garlic cloves in thin slivers. With the point of a knife, make several incisions in the meaty part of the lamb and insert the garlic slivers and some juniper berries into each. Cover and refrigerate for 2 days so the flavours of the garlic and juniper permeate the meat.

Prepare fresh or dried m