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Gigot Dagneau Boneless Leg of Lamb

Recipes »  Main Dish  »  Meat - Other

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"This is a fantastic recipe! I have made it once with a boneless leg and once with a shoulder, otherwise preparing the lamb exactly as described. Both cuts worked equally well. It was very simple, very tasty and most delicious. I served the leg for a dinner party to some non lamb eaters and it was a big hit. Would definitely make again." - chefhoward76

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Lamb

(5, 7) 100% would make again (reviews)

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Verified by stevemur

Servings          
Original recipe makes 4
1 Leg of lamb; bone removed
4 tbFresh rosemary; chopped
6 tbVirgin olive oil
3 tbSea salt
12 Garlic
3 tbblack pepper; Freshly cracked

Gigot Dagneau Boneless Leg of Lamb Preparation

Preheat oven to 450 degrees F. Butter open leg of lamb and set aside. Place garlic, rosemary, olive oil, sea salt and pepper in a food processor and blend until smooth. Remove paste and smear all over inside and outside of lamb. Roll lamb up like a jelly roll and tie with butcher twine. Place in a roasting pan and put into oven. Roast 45 to 50 minutes for medium rare (internal temperature of 120 degrees F). Remove and allow to rest 10 minutes before carving. Serve with simple roasted potatoes, green beans and eggplant timbales. Yield: 4 servings Notes: Recipes for #ME1A17 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A17 Posted to MC-Recipe Digest V1 #1046 by Sue on Jan 26, 1998

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    • Calories Per Serving: 2142
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    Gigot Dagneau Boneless Leg of Lamb Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Love this recipe; it's simple and 'exquisite' as my husband called it (and he is hard to please in the food dept!)! My only suggestion is to cook the lamb in as shallow a dish as possible, as it browns better that way. I've even used a cookie sheet before and it has worked great!
    1 months, 2 weeks, 5 days, 18 hours, 49 minutes ago
    2 months, 1 weeks, 4 hours, 51 minutes ago
    This is a fantastic recipe! I have made it once with a boneless leg and once with a shoulder, otherwise preparing the lamb exactly as described. Both cuts worked equally well. It was very simple, very tasty and most delicious. I served the leg for a dinner party to some non lamb eaters and it was a big hit. Would definitely make again.
    1 years, 3 months, 1 weeks, 1 days, 18 hours, 50 minutes ago
    Simple and really tasty, it was perfect! Thanks for the recipe
    1 years, 4 months, 2 weeks, 3 days, 9 hours, 15 minutes ago
    Easy to make and delicious. May need to adjust the temp to the size of the leg.
    3 years, 3 months, 3 days, 3 hours, 54 minutes ago
    i gave u all five of my meadls
    3 years, 9 months, 3 weeks, 10 hours, 40 minutes ago
    It was very delicious, lots of flavors.
    3 years, 9 months, 3 weeks, 2 days, 23 hours, 15 minutes ago

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