Gigot d’Agnau Roti aux Aromates

Ingredients

• 1 (5 to 6-pound) leg of lamb
• Y, cup olive oil
• Salt and pepper
• 3 garlic cloves, peeled
• Ys cup white wine
• Ys teaspoon thyme
• 1 tablespoon butter, diced
• ¥3 teaspoon savory
• ¥3 teaspoon oregano
• ¥3 teaspoon marjoram

Method

1. 1

   Preheat oven to 425°.

2. 2

   Rub the leg of lamb with garlic.

3. 3

   Combine thyme, savory, oregano, and marjoram.

4. 4

   Sprinkle herbs over lamb, rub with olive oil, and season with salt and pepper.

5. 5

   Place in a heavy pan and roast for about 1 hour.

6. 6

   After 10 minutes, reduce heat to 325° and continue roasting, basting with pan juices.

7. 7

   Let rest for 10 minutes.

8. 8

   Skim fat from pan, add wine, and reduce by two-thirds.

9. 9

   Swirl in butter to create a sauce.

10. 10

    Carve meat and serve with sauce, garnished with green beans and grilled tomato.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 42. The excerpt below is the record exactly as published.

IGOT D’AGNEAU ROTI AUX AROMATES 1 (5 to 6-pound) leg of lamb, Y, cup olive oil with most fat removed Salt and pepper 3 garlic cloves, peeled Ys cup white wine Ys teaspoon thyme 1 tablespoon butter, diced ¥3 teaspoon savory GREEN BEANS Ys teaspoon oregano GRILLED TOMATO ¥3 teaspoon marjoram

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