gigot.html


								©Simply Good Food all rights reserved 2005


	Roast Leg of Lamb—"Gigot" This aromatic crust envelopes the lamb and seals in its juices with the flavors of Provence. It is great served with ratatouille or roasted peppers and safffron rice . MAKE deep cuts in a leg of lamb with the point of a sharp knife and insert cloves of garlic with tip of knife RUB leg of lamb with Dijon mustard and a mixture of coarse ground pepper and coarsely chopped fresh rosemary ROAST until you consider it done to your taste REMOVE lamb from roasting pan REDUCE drippings with 2 cups red wine and small handful of fresh thyme ADD 2 tbs. ketchup,salt, pepper SERVE as sauce for lamb

			•TIP Try this unusual and fragrant garnish for lamb or pork WASH and dry sprigs of fresh sage HEAT 1/2 inch olive oil in cast iron pan SAUTE sprigs of sage until crisp BLOT on paper towels