French · Dinner
Garlic Rosemary Roasted Lamb Leg
Gigot d'Agneau Provençal
The Provençal Easter roast, bone-in leg of lamb studded with garlic and rosemary over a bed of white beans.
$$$
30 minsPrep
1 hr 50 minsCook
2 hrs 20 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
28gFat
52gCarbs
8gSugar
9gFiber
820mgSodium
125mgChol
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Instructions
1
Prep
Pat lamb dry. Make 8 small slits across top and sides; stuff each with a garlic sliver and rosemary piece. Mash 2 chopped anchovies, 1.5 tsp Dijon, 1.5 tbsp olive oil, 0.5 tsp salt and pepper into paste; rub over lamb. Chop zucchini, peppers, onion into 2cm pieces. Scrub potatoes. Chop parsley.
2
Roast 1
Place crushed garlic, thyme and rosemary sprigs in a medium roasting tray. Sit lamb on top. Roast at 220°C for 15 minutes until skin begins to colour and crackle, watching for browning.
3
Roast 2
Reduce oven to 170°C. Pour wine and stock around lamb; scatter white beans in tray juices. Roast 45–50 minutes, basting once, until internal temperature at the bone reads 57°C for medium-rare.
4
Roast 3
While lamb roasts, toss zucchini, peppers, onion and tomatoes with 1 tbsp olive oil, herbes de Provence, 0.25 tsp salt and pepper. Roast on a separate small tray at 220°C for 25 minutes until tender and lightly charred.
5
Boil
While vegetables roast, boil new potatoes for 18 minutes until tender. Drain, crush lightly with a fork, toss with 1 tbsp olive oil, pinch of salt and remaining rosemary.
6
Rest and plate
Rest lamb loosely tented 15 minutes on a warm board. Stir pan juices and beans, check seasoning. Carve lamb across the grain, scatter parsley over. Serve lamb with beans spooned alongside, ratatouille vegetables and crushed potatoes on the plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1kg (35.3 oz) bone-in leg of lamb
- 4 garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 anchovy fillets
- 1.5 tsp Dijon mustard
- 37ml (2.5 tbsp) extra virgin olive oil
- 100ml (1/3 cup + 1 tbsp) dry white wine
- 150ml (2/3 cup) lamb or chicken stock
- 400g (14 oz / 1 can) canned white haricot beans
- 1 medium zucchini
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 small red onion
- 150g (5.3 oz) cherry tomatoes
- 0.5 tsp herbes de Provence
- 500g (17.6 oz) new potatoes
- 1.5 tbsp flat-leaf parsley
- 1 tsp sea salt
- 0.25 tsp black pepper