The French Cookbook

Leg of Lamb ý la ProvenÁale

Gigot d'Agneau aux Herbes de Provence

 

 

3 garlic cloves

1 4-lb leg of lamb

1/3 cup butter

3 Tbsp Herbes de Provence

Salt and pepper

1/3 cup water

 

 

Preheat the oven to 475†F. Peel and cut the garlic in small slivers. With a small pointed knife, prick the meat here and there and slide in a piece of garlic along the knife blade at each incision. Melt the butter and stir in the herbs. Place the meat in a large roasting pan. Season with salt and plenty of pepper and pour over the herb butter. Roast for 15 minutes, then lower the oven temperature to 400†F and continue roasting for about 1 hour. Halfway through, add the water to the roasting pan. Baste the meat several times. Check that the meat is cooked by inserting a skewer: the juice which runs out should be pink. Turn off the oven and leave the meat inside for 5 minutes. Carve the meat; pour the cooking juices into a gravy boat and serve at the same time.

Serves 8