English-Style Leg of Lamb

Name: English-Style Leg of Lamb (Gigot à l’anglaise)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 3 peppercorns; 1 bouquet garni, made with 2 stalks celery, 1 bunch parsley, 1 sprig thyme and ¼ bay leaf; 3 ½ lb. (1.6 kg) leg of lamb, excess fat removed; 1 bouquet garni, made with 2 stalks celery, 1 bunch parsley, 1 sprig thyme and ¼ bay leaf; 1 bouquet garni, made with 2 stalks celery, 1 bunch parsley, 1 sprig thyme and ¼ bay leaf; 1 bouquet garni, made with 2 stalks celery, 1 bunch parsley, 1 sprig thyme and ¼ bay leaf; 1 bouquet garni, made with 2 stalks celery, 1 bunch parsley, 1 sprig thyme and ¼ bay leaf; 2 carrots; 2 onions; 14 cups (3 ½ liters) water; 2 ½ tablespoons (40 g) kosher salt

Gigot à l’anglaise

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
55 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

3 ½ lb. (1.6 kg) leg of lamb, excess fat removed
14 cups (3 ½

Main course
Gluten-free

Method

Two hours ahead of time, take the meat out of the refrigerator.

Bring the water to a boil with the salt in a pot large enough to hold the lamb comfortably. Peel the carrots, then cut them lengthwise into quarters. Peel and quarter the onions. Remove the tough outer fibers of the celery. Wash the parsley, then tie together the thyme, bay leaf, parsley and celery with twine. Add the carro