La Gasconnade

Leg of lamb with anchovies and garlic

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In Gascony, where the Atlantic Ocean is never far away, they have discovered an affinity between lamb and anchovies, with garlic as the agent de manage. This is a remarkably subtle and beautiful combination and you must not be put off by the quantities of garlic. When cooked, it will have dissolved into a gentle purée.


  • 1 leg of lamb
  • 12 anchovy fillets
  • 500 g (1


The gigot is spiked not only with the usual few cloves of garlic but with the anchovy fillets as well. You will need to cut them into small pieces in order to slide them into the slits in the meat. If you are roasting the leg in an oven so that it does not revolve on a spit, it is sufficient to lay the fillets across the top of the roast. During the cooking they will melt all over the me