GIGOT OF LAMB VERT-PRE
6-pound leg of lamb,
3 or 4 cloves of garlic,
4 tablespoons olive oil,
1/2 tablespoon salt,
1/2 tablespoon freshly-ground pepper,
1 teaspoon dried mint,
1/2 cup freshly-chopped parsley and mint
Preheat oven to 475 F.
Clean and dry leg of lamb, and rub with garlic.
Pierce the flesh with garlic cloves which have been cut into bits. Marinate lamb in the olive oil, dried mint,
salt and pepper for at least 1/2 hour. Place the lamb
fat side up in baking pan; reduce oven temperature
to 325 F, and roast for 3 hours. During the final 30
minutes, sprinkle meat with the fresh mint and parsley.
Remove lamb from oven, fasten with Leg-of-Lamb Holder
(Manche a Gigot,) slice and serve immediately.
Tomatoes a la Provencale makes the perfect accompaniment.