Roast Leg of Lamb in the Style of Bordeaux

Gigot à la Bordelaise

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

The flavor of shallots and vinegar makes this roast leg of lamb delicious. Artichokes and Potatoes au Gratin goes particularly well with the lamb.


  • 1 whole leg of lamb (about pounds)
  • 2 large garlic cloves, peeled and cut into thin slivers


  1. Trim off excess fat and tough outer skin from the lamb, leaving a thin layer of fat. Make about 10 incisions near the leg bone and insert garlic slivers. Rub the meat with the salt and pepper, then coat with the fat and oil. Massage into the meat. Refrigerate, loosely covered with plastic wrap, for at least 3 hours or overnight. Remove from the refrigerator 2 to 3 hours bef