Gigot Dagneau Boneless Leg of Lamb

Gigot Dagneau Boneless Leg of Lamb

Ready in 1 hour
9 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Gigot Dagneau Boneless Leg of Lamb"

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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

Ingredients

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1 Leg of lamb; bone removed
4 tb Fresh rosemary; chopped
6 tb Virgin olive oil
3 tb Sea salt
12 Garlic
3 tb black pepper; Freshly cracked

Original recipe makes 4

Servings  

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

Verified by stevemur
Calories Per Serving: 2142 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I cooked this 2 days ago it was brilliant! Garlic was just right!
ZEEYADDOH 6 months ago
I reduced the salt by a tablespoon and added a 1/2 cup or so red wine to deglaze the pan after removing the lamb to rest. (Nice sauce) This was a wonderful and easy recipe and I will definitely make it again :o)
MissMuffi 9 months ago
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!
BabyMamaC 1 year ago
cnswann 1 year 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.
chefhoward76 2 years ago
Simple and really tasty, it was perfect! Thanks for the recipe
Ledabo 2 years ago
Easy to make and delicious. May need to adjust the temp to the size of the leg.
Alakar 4 years ago
i gave u all five of my meadls
davidisnumber1 4 years ago
It was very delicious, lots of flavors.
Theron 4 years ago
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