Gasconnade de Gigot d’Agneau

Name: Gasconnade de Gigot d’Agneau (Gascon leg of lamb)
Yield: Serves 8
Cuisine: British
Ingredients: 200 ml/7 fl oz dry white wine; a sprig of thyme; 6 garlic cloves, cut into slivers; 1 leg of lamb, about 2 kg/4½ lb; salt and freshly ground pepper; 12 anchovy fillets, halved lengthways, soaked in water and drained; 100 g/4 oz duck fat; 100 g/4 oz onions, chopped; 100 g/4 oz carrots, chopped

Gascon leg of lamb

Preparation info

Serves
8

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 leg of lamb, about 2 kg/4½ lb
6 garlic cloves, cut

Europe
United Kingdom
France
Main course
Gluten-free
Spring
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6. Use a sharp potato peeler or the point of a knife to push the garlic and anchovies into the lamb in several places. Put the meat in the roasting pan, season and spread the duck fat all over.