Gigot d’agneau à l’ail

The lamb and make shallow clean slits for the garlic. Trim the lamb and make shallow clean slits for the garlic. Use board and small sharp knife. Allow 10 minutes. The garlic is tucked into shallow surface slits without piercing deeply into the centre of the leg. Shallow slits flavour the surface while keeping the main muscle intact for temperature measurement. Keep raw lamb juices away from cooked food and wash hands and tools after preparation.

With 15 g olive oil, 10 g salt and 2 g pepper and preheat the oven with a rack set in the roasting pan. Rub with 15 g olive oil, 10 g salt and 2 g pepper and preheat the oven with a rack set in the roasting pan. Use roasting pan and rack. Allow 10 minutes. Keep the relevant temperature at 220 °C. The lamb is evenly coated with oil, salt and pepper, and the roasting rack is set over the pan. A rack exposes the surface to dry oven heat while drippings collect below. The roasting pan and rack become very hot.

At high heat to begin browning. Roast at high heat to begin browning. Use preheated oven. Work at 220 °C conventional oven. Allow 15 minutes. Keep the relevant temperature at 220 °C. The exterior has begun to brown evenly without scorching the garlic. The short hot stage develops surface colour before the gentler main roast. Use oven gloves and avoid splashing hot drippings.

The oven and roast to the safe endpoint. Lower the oven and roast to the safe endpoint. Use preheated oven. Work at 180 °C conventional oven. Allow 65 minutes. A calibrated probe in the thickest intact muscle away from bone reads at least 63 °C. Internal temperature determines safety more reliably than colour. For vulnerable diners who need a more conservative endpoint, continue roasting to 71 °C before resting.

The lamb loosely tented before carving. Rest the lamb loosely tented before carving. Use warm board and foil. Allow 15 minutes passive rest. The lamb has rested at least 15 minutes, including the mandatory three-minute minimum, and the surface juices have settled before carving. Resting reduces juice loss and satisfies the minimum safety rest after 63 °C. Keep the hot bone and roasting pan away from bare hands.

Across the grain and collect only the defatted natural pan juices intended for serving. Carve across the grain and collect only the defatted natural pan juices intended for serving. Use carving board and sharp slicing knife. Allow 10 minutes. The slices are cut across the grain, and the hot bone and roasting pan stay clear of hands and serving surfaces. Across-grain slicing improves tenderness. Do not reuse raw-meat boards or utensils for the cooked roast unless washed and sanitised.