Gigot Boulangère

Preparation info
    • Difficulty

      Easy

Appears in

By Nigella Lawson

Published 1998

  • About

Shoulder, not gigot, of lamb baked over potatoes is probably the origin of this dish; the shoulder would have been boned and so, really, should the leg. But don’t worry about it: nor about making this historically authentic. We no longer take the roasting tin or casserole over to the baker’s to cook in his oven (hence the name), so we can liberate ourselves from the other connotations of the dish without going into a frenzy of culinary self-doubt.

Ingredients

Method