Gigot d’Agneau au Vin Rouge

Leg of lamb marinated in red wine and served with a creamy sauce, Gigot d’Agneau au Vin Rouge (jee-goh dahn-yoh oh van rouj) is an impressive dish for a dinner party or Sunday lunch. Broccoli, new potatoes and a light red Burgundy, such as Fleurie, zoould be good accompaniments.x 5 lb. leg of lamb pints red wine

10 fl. oz. red wine vinegar

2 fl. oz. olive oil bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

2 garlic cloves, crushed

1 teaspoon salt teaspoon black pepper

1 oz. butter

1 tablespoon vegetable oil

1 tablespoon flour

1 fl. oz. double cream

Place the lamb in a deep bowl. Combine the red wine, vinegar, olive oil, bouquet garni, garlic, salt and pepper in a jug or pitcher and pour the mixture over the lamb. Leave the lamb to marinate for 24 hours, turning and basting it every 3 or 4 hours.

Remove the lamb from the marinade and place it on a rack. Leave it to drain for 20 minutes. Reserve the marinade.

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).

Dry the lamb with kitchen paper towels and place it on a rack in a roasting tin.

In a small saucepan, melt the butter with the oil over moderate heat. Pour the mixture over the lamb and place it in the oven.

Roast the lamb for 30 minutes. Then reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C).

Roast for a further l-2 hours, basting frequently, or until the juices are slightly pink when the meat is pierced with a skewer.

Remove the lamb from the oven and place it on a carving board. Keep hot.


2 tablespoons of the hot fat from the roasting tin into a small saucepan. With a wooden spoon, stir in the flour to make a smooth paste. Place the pan over moderate heat and cook, stirring, for

2 minutes.

Remove the pan from the heat and stir in 10 fluid ounces of the reserved marinade. Return the pan to the heat and bring the sauce to the boil, stirring constantly. Cook for 2 to 3 minutes or until the sauce is thick and smooth. Reduce the heat to low and stir in the cream. Cook for a further 2 to 3 minutes. Remove the pan from the heat and pour the sauce into a warmed sauceboat.

Serve the sauce with the lamb.