Le gigot de novembre 2023

The gigot ready for the oven... I mixed thyme, chives, black pepper, salt, allspice powder, and hot smoked paprika into some olive oil, let it sit for an hour or so, and then brushed the mixture onto the top side of the gigot. I also put some garlic and shallots in the bottom of the roasting pan and poured in some dry white wine and water.

Here's how it came out of the oven. I roasted it in a hot oven (400ºF) for half an hour, and then turned the oven down to 350ºF for another 40 minutes. Finally, I turned the oven off and let the gigot rest inside with the door slightly open. And my fingers crossed.

Here's what it looked like when we started carving it. It came out rare or at least medium rare. Today we'll eat slices of lamb and boiled potatoes with home-made mayonnaise, followed by a green salad with vinaigrette dressing.

Yesterday's was a very simple meal, actually. We cut thin slices of lamb and enjoyed them with haricots flageolets and haricot verts flavored with some of the lamb drippings, along with some good bread and wine. Notice that these were slices from close to the outside of the leg so they're not as rare as the lamb we'll have today.