Gigot à la Mode de Gascogne

This is a dish best prepared in the summer, as soon as possible after the garlic harvest. It is important that the Provençal garlic is fat, juicy and mild. But it is a beautiful way to cook what I regard as a British meat; Welsh or Dartmoor lamb is unrivalled in France. In some ways this would be my favourite dish to cook for French friends in the south. I’ve cooked the dish in England in July with garlic I’ve brought back from Uzès but now I plan to prepare it in France for my friends ther