Celebrate a French Easter with this succulent roasted Easter lamb, or gigot d’agneau, tender, flavoursome and infused with garlic and rosemary – the perfect festive centerpiece.
In France, Easter is traditionally celebrated with family gatherings and generous, festive meals, with roast lamb, known as gigot d’agneau in French, taking centre stage as the star of the table. This recipe features Sisteron Lamb PGI, renowned for its delicate flavour, tender texture, and rich, authentic Provençal character. Roasted slowly with aromatic Herbes de Provence, garlic cloves and French butter, the lamb develops a golden, caramelised crust while remaining juicy and succulent inside – a true highlight of any Easter lamb recipe.
Serve your Easter roast leg of lamb with crispy potatoes, seasonal spring vegetables such as French beans, and a drizzle of pan juices for a traditional yet effortlessly elegant French Easter meal. For the ideal Easter wine pairing, opt for a light, refined Pinot Noir – either a Vin de France or a Bourgogne – whose subtle red fruit notes perfectly complement the lamb’s flavours without overpowering its delicate, aromatic profile.
Preparation time
1 h 5 min
Ingredients For
Preparation
1
Leave the meat outside the fridge for at least one hour to bring it to room temperature.
2
Pre-heat the oven to 220°C fan.
3
In an oven tray, place the lamb and slather with butter. Then add the aromatic herbs to the tray and season with salt and pepper. Finally, add the whole garlic cloves around the meat and about 1 cm high of water.
4
Pop the tray in the oven. Now you can roast it in the oven two ways - the expert of the easy method:
- If you have a meat thermometer: roast until the meat temperature reaches 55°C
- Without a thermometer: depending on the weight of your lamb, cook 15 minutes per 500g of meat.
5
Every 15 minutes, drizzle the meat with its own juice, and add more water if it looks a little.
6
When cooked, take it out of the oven, cover and let the meat for 15 minutes before carving.
7
Serve with some roast potatoes and some greens for a perfect Easter feast!
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Valentine Benoist
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