With garlic, herbs and vermouth, this leg of lamb has a French twist

This gigot d’agneau, made with aromatics of the region and not a small amount of vermouth, is made with love.

A leg of lamb, southern French style. Recipe from Provence-Alpes-Cote d'Azur. Photography by Joann Pai.

Rebekah Peppler

less than 2 min read

1:48PMJune 25, 2024.

Updated 2:20PMJune 25, 2024

The Weekend Australian Magazine

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L’agneau always belongs at the southern French table, and Sisteron lamb in particular—that is PGI (Protected Geographical Indication) designated and grazes on the lush wild grasses and herbs of Haute Provence—is especially and rightfully famed. This gigot d’agneau, made with aromatics of the region and not a small amount of vermouth, is made with love.

Try too my clam and fennel pasta with marinated lemons and poached quince salad.

Lamb from the southern French table.

Rebekah Peppler.

Southern French style leg of lamb

Ingredients

• One x 1.8kg to 2.3kg bone-in leg of lamb, trimmed and patted dry with paper towels
• 5 garlic cloves, peeled and thinly sliced
• Fine sea salt
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 1kg new potatoes, cleaned and halved
• 8-10 shallots, peeled and halved
• 2 tablespoons grainy mustard
• 2 cups dry vermouth, dry white wine, or fino sherry
• 8 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh tarragon, if desired
• 2 bay leaves

Method

1. Preheat the oven to 150C. Use a sharp paring knife to cut slits all over the lamb, each about 4cm deep. Use your finger to press a slice of garlic into each incision (you should use about 2 of the garlic cloves). Season the lamb generously with salt and pepper.
2. Add the oil to a large casserole dish with a t lid over medium-high heat. Once the oil is hot, add the lamb and sear until browned on all sides, about 10 minutes. Remove the pot from the heat and transfer the lamb to a large plate; set aside.
3. Add the potatoes to the pot, as many cut-sides down as possible, and season with salt and pepper. Cook, without stirring, until the potatoes are golden on the cut sides, about 10 minutes. Add the shallots and stir together, cooking for 5 minutes more. Stir in the remaining garlic, the mustard, vermouth, thyme sprigs, rosemary sprigs, tarragon (if using), and bay leaves, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
4. Return the lamb leg to the Dutch oven, cover, and transfer to the oven. Cook for 2½ hours, then remove the lid and continue to cook, using a spoon to baste the lamb with the pan juices occasionally, until the lamb is golden on top and the meat is very tender, 1 to 1½ hours more. Remove from the oven, cover, and set aside to rest for 10 minutes before serving.

Serves 6