Gigot d'Agneau rôti

Ingredients

• 1leg of lamb — about 2 kg
• 6 clovesgarlic — slivered
• 3 tbspolive oil
• 2 sprigsrosemary
• 2 sprigsthyme
• 250 mldry white wine
• to tastefine salt and black pepper

Method

1. Preheat your oven to 220°C (428°F). Take the leg of lamb and pat it dry with paper towels to ensure a good sear. Season it generously with fine salt and black pepper on all sides. In a large, heavy-bottomed roasting pan or ovenproof skillet, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the lamb and brown it on all sides, turning it with tongs. This should take about 3-4 minutes per side, until you see a deep golden crust forming.
2. Peel and slice 6 cloves of garlic lengthwise. Once the lamb is browned, remove it from the pan and set it aside on a plate. In the same pan, add the sliced garlic and reduce the heat to medium. Sauté the garlic until it becomes fragrant and lightly golden, about 1-2 minutes, stirring frequently to prevent burning.
3. Return the browned lamb to the pan, nestling it among the garlic. Add 2 sprigs of rosemary and 2 sprigs of thyme around the lamb. Pour 250 ml of dry white wine into the pan, making sure to scrape up any browned bits from the bottom with a wooden spoon. These bits, known as fond, will add depth to the flavor of the dish.
4. Transfer the pan to the preheated oven. Roast the lamb uncovered for about 15 minutes to allow the wine to reduce slightly and infuse the meat with flavor. Then, reduce the oven temperature to 180°C (356°F) and continue roasting. The lamb is done when it reaches an internal temperature of 60°C (140°F) for medium-rare, or when the meat is tender and the juices run clear when pierced with a skewer.
5. Once the lamb is cooked to your desired doneness, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful.
6. Before serving, taste the pan juices and adjust the seasoning with additional salt and pepper if needed. Slice the lamb against the grain into thick slices and arrange them on a serving platter. Spoon the aromatic pan juices over the slices, ensuring each piece is well-coated. Serve the Gigot d'Agneau rôti with your choice of traditional accompaniments, such as roasted potatoes or a simple green salad.