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Le Chaudron recipe
Gigot pascal aux herbes
Easter leg of lamb with herbs
⏱ 120 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1leg of lamb (2.5 kg / 5½ lb)
6 clovesgarlic
1bunch rosemary and thyme
80 ml (⅓ cup)olive oil
200 ml (¾ cup)white wine
2 tbspmustard
30 g (1 oz)butter
- 1 leg of lamb (2.5 kg / 5½ lb)
- 6 cloves garlic
- 1 bunch rosemary and thyme
- 80 ml (⅓ cup) olive oil
- 200 ml (¾ cup) white wine
- 2 tbsp mustard
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make small cuts in the lamb and insert garlic slivers and rosemary.
- Brush with mustard and olive oil and sprinkle with herbs.
- Roast at 220 °C (425 °F) for 15 minutes.
- Lower to 180 °C (350 °F) and roast about 15 minutes per 500 g (1 lb) for pink.
- Baste regularly with wine and the juices.
- Rest 10 minutes under foil before carving.
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