Le gigot d’agneau à la crème d’ail rose de lautrec

There is something celebratory about a leg of lamb, however it is prepared, whether simply roasted, slow-cooked for 7 hours, or baked with anchovies as in Gascony. Its affinity with garlic is undisputed, and it is difficult to think of a gigot prepared without it. Try this eccentric version, another recipe from M. Bardou at Lautrec, where the best garlic comes from. You can reduce the amount of garlic if you like, but M. Bardou would probably not approve.