Gigot d’Agneau Rôti

Roast Leg of Lamb

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (5-6- pound) leg of lamb
  • 2 onions, chopped
  • 3

Method

  1. Put leg of lamb in a shallow roasting pan. Add onions and garlic to the pan: they should not touch the lamb. Coat lamb with butter and put into a preheated 475-degree oven. Roast