Gigot d'Agneau Pleurant
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: ~1 hour 50 minutes
Servings: 6–8 servings
Country of Origin
France (Provencal and rural regional classic)
Description
Gigot d'Agneau Pleurant (literally translating to "Crying" or "Weeping" Leg of Lamb) is an ingenious roasting technique. A whole leg of lamb is placed on an oven rack directly above a baking dish filled with thinly sliced potatoes, onions, and garlic. As the lamb roasts, its fatty, herb-infused drippings "weep" directly onto the potatoes beneath, cooking them to creamy, caramelized perfection while the lamb develops a beautifully roasted, fragrant crust.
Presentation & How It's Eaten
The lamb is carved into thin slices and served alongside a large scoop of the rich, lamb-glazed potatoes. The potatoes near the edges of the pan turn beautifully crispy, while those in the center are soft and saturated with savory lamb juices. This is a spectacular Sunday roast centerpiece that requires nothing more than steamed greens.
Ingredients
1 whole bone-in leg of lamb (approx. 2 to 2.5kg / 4.5–5.5 lbs)
4 cloves garlic, cut into thin slivers
3 tbsp olive oil (divided)
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
1.5kg (3.3 lbs) Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
2 large yellow onions, peeled and thinly sliced
250ml (1 cup) chicken or vegetable stock
Salt and freshly cracked black pepper
Step-by-Step Directions
Stud the Lamb: Use a sharp paring knife to make 10 to 12 deep, narrow slits all over the leg of lamb. Insert a garlic sliver and a tiny sprig of rosemary/thyme into each slit.
Season the Meat: Rub the lamb with 1.5 tablespoons of olive oil, then coat the exterior generously with salt, pepper, and the remaining chopped rosemary and thyme. Let it sit at room temperature for 30 minutes.
Assemble the Potato Bed: Preheat your oven to 200°C (400°F). Toss the sliced potatoes and onions in a large, deep roasting pan with the remaining olive oil, salt, and pepper. Spread them out in an even, thick layer. Pour the stock over the potatoes to keep them moist.
Set Up the Roast: Place an oven wire rack directly above the roasting pan containing the potatoes. Rest the seasoned leg of lamb directly on the wire rack so that it sits suspended over the potatoes, allowing all the juices to drip down onto them.
Roast: Transfer the rack and roasting pan to the oven. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the thickest part of the lamb registers 60°C (140°F) for medium-rare.
Rest and Serve: Remove the lamb from the oven and let it rest on a carving board for 15 minutes. While the lamb rests, you can return the potatoes to the oven for 10 minutes to crisp up the edges. Slice the lamb and serve alongside the rich, glazed potatoes.
Optional
Lemon-Garlic Twist: Toss a handful of whole, unpeeled garlic cloves and lemon slices into the potato pan to roast alongside the onions for a bright, Greek-inspired flavor twist.
Anchovy Paste Rub: Mix a teaspoon of anchovy paste into the herb rub; the anchovies will melt entirely into the lamb fat, adding an intense, savory umami depth without tasting fishy.
Prevent Sticking: Ensure the potatoes at the bottom of the pan are sliced to a uniform thickness so they cook evenly and do not stick or burn to the pan bottom.
Cooking Tips
The Slicing Rule: Cut the potatoes to a uniform 1/4-inch thickness. If they are sliced too thinly, they will turn into mush under the dripping lamb juices; if too thick, they will not finish cooking in time with the meat.
Positioning is Key: Ensure the roasting pan containing the potatoes is positioned directly beneath the lamb. Any offset will result in lamb fat dripping onto the oven floor, creating smoke and grease fires.
Nutrition Facts
(Estimated per serving)
Calories: ~590 kcal
Total Fat: 26g
Saturated Fat: 9g
Cholesterol: 130mg
Sodium: ~490mg
Total Carbohydrates: 34g
Dietary Fiber: 4g
Sugars: ~2g
Protein: 48g
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