Herb-Roasted Gigot d'Agneau (Easter French Lamb Leg)
Gigot d'Agneau
Classic French Easter roast: leg of lamb rubbed with garlic, herbs, and roasted to tender perfection.
Nutrition (per serving)
This gigot d'agneau is how many families in France celebrate Easter: a bone-in lamb leg rubbed with garlic, Dijon, and a tangle of fresh herbs, roasted until the meat is tender and fragrant. It's an effortless showstopper—rustic, elegant, and full of deep, savory flavor that pairs beautifully with spring vegetables.
I love serving it with roasted baby potatoes and glazed carrots, using the pan juices to make a simple sauce. The method below gives a crisp, herb-crusted exterior and juicy, medium-rare slices—perfect for a holiday table or a Sunday dinner shared with friends.
Ingredients
- Lamb Leg (bone-in):5 lb
- Kosher salt:2 tbsp
- Black pepper:2 tsp
- Garlic cloves, smashed:6 pieces
- Fresh rosemary, chopped:3 tbsp
- Fresh thyme, chopped:1 tbsp
- Olive oil:3 tbsp
- Dijon mustard:2 tbsp
- Lemon juice:1 tbsp
- Unsalted butter:2 tbsp
- White wine (optional):1/2 cup
- Chicken or beef stock:1 cup
- Baby potatoes:2 lb
- Carrots, peeled and halved:1 lb
- Shallots, peeled:8 pieces
Instructions
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Remove the lamb leg from the fridge 1 hour before roasting to bring it to room temperature; pat dry with paper towels.
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Preheat the oven to 475°F. In a small bowl, combine olive oil, Dijon, lemon juice, chopped rosemary, thyme, smashed garlic, 1 tbsp salt, and 1 tsp pepper to make a paste.
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Rub the herb-garlic paste all over the lamb leg, pressing it into any crevices. Tie the leg with kitchen twine if needed to keep an even shape.
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Place the lamb on a rack in a roasting pan. Scatter baby potatoes, carrots, and shallots around the roast; toss the vegetables with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper.
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Roast at 475°F for 15 minutes to develop a golden crust, then reduce the oven to 350°F and continue roasting.
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For medium-rare, roast about 15 minutes per pound at 350°F after the initial sear (approx. 75 minutes more for a 5 lb leg), or until an instant-read thermometer reads 135°F in the thickest part.
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If the vegetables brown too quickly, tent them with foil or move them to a separate sheet pan and continue roasting the lamb.
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Remove the lamb from the oven and transfer to a cutting board; tent loosely with foil and rest for 15–20 minutes (carryover heat will rise a few degrees).
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While the lamb rests, place the roasting pan over medium heat on the stove, add white wine to deglaze the pan, scrape up browned bits, then add stock and simmer until slightly reduced. Whisk in butter and adjust seasoning.
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Carve the lamb against the grain into slices and serve with roasted vegetables and pan sauce spooned over. Offer extra sprigs of rosemary for garnish.
Tips & Notes
- Use an instant-read thermometer for perfect doneness: 135°F for medium-rare, 145°F for medium.
- Bring the lamb to room temperature before roasting so it cooks evenly.
- If you prefer a stronger crust, press a few extra chopped herbs and minced garlic into the outside before the initial high-heat blast.
