Gigot Provencal – Oven Roasted Leg of Lamb

(Serves 6 - 8)

Ingredients

• 6 plump, fresh whole heads of garlic
• several large woody sprigs of rosemary and/or thyme
• 1 leg of lamb, (about 2.5kg) with bone carefully trimmed of fat
• 2 tablespoons extra-virgin olive oil
• sea salt and freshly ground black pepper
• 100 mls white wine
• One shallow roasting pan just slightly larger than the lamb (about 23 x 33cm).

Method

Pre-heat the oven to 220°C

Trim and discard the top third of each head of garlic. Place the herbs in the bottom of the roasting pan.

Tie the lamb with string and rub it all over with olive oil. Season generously with salt and pepper and place on top of the herbs so it does not touch the bottom. Arrange the garlic heads around it.

Roast, allowing 10-12 minutes per 500 grams for medium rare, 15 minutes for medium. Turn the lamb several times during cooking and baste occasionally.

Remove the lamb from the oven and season generously again. Transfer the lamb and garlic to a dish, cover with a clean tea towel and rest for at least 25 minutes and up to 1 hour.

Remove the herbs from the roasting dish, leaving the juices in the pan. Spoon off and discard as much of the fat as possible. Place the roasting pan over a moderate heat and scrape up any bits that cling to the bottom.

Cook for 2 to 3 minutes, scraping and stirring until the liquid is almost caramelised. Be careful not to let it burn.

Add the white wine, bring to a boil, turn the heat to low and simmer until syrupy, about 5 minutes. Strain the sauce through a fine-mesh sieve and pour into a sauce boat.

Carve the lamb in very thin slices. Arrange on a large warmed serving platter, surrounded by the garlic.