Officially it is called Le Gigot D’Agneau De Montgeoffroy
It was apparently cooked for the Queen Mother in 1981, who then asked the chef to visit Windsor Castle to give her chefs the recipe.
Once you’ve made this, you will understand why.
INGREDIENTS
Leg of Lamb
For the marinade
Bottle of Dry White wine
2 medium onion sliced
2 medium carrots chopped
4 plump gloves of garlic peeled but not chopped
Olive Oil.
The lamb
Chicken stock.
2 bay leaves (fresh if possible)
sprig of fresh thyme
salt and Black Pepper
METHOD
Mix all the marinade ingredients together, I usually add an extra carrot and onion. Rub the lamb with olive oil, and season with salt and pepper.
Place the lamb in a roasting tin, and cover with the marinade. Alternatively place the lamb in a large freezer bag, this eliminates the need to turn the lamb as it is always in contact with the Marinade.
Marinade for 48 hours turning frequently. I have also marinaded the lamb for 3 days, which in my opinion improves the depth of flavour.
When ready to cook, add enough of the stock, until the liquid reaches halfway up the leg. Cover lightly with foil.
Bake for 7 hours on a very, very, low heat Gas 2: 150C: 300F. Remove the foil after 5 1/2 hours.
Take the lamb out and keep warm. Skim off the fat, and remove the herbs. Pour the marinade ingredients into a pan, and boil rapidly, until it as reduced by half. Blitz till smooth, then for a silky finish pass through a fine sieve. Taste, and adjust seasoning, if you feel it is to acidic add a pinch of sugar. You can add a very very tiny drop of browning if you wish.
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