Gigot d'agneau: perfect roast leg of lamb recipe

nce you've bought yourself a nice (organic, free-range) leg of lamb, you are entrusted the responsibility not to spoil it. It's a gift of nature that takes a lot of time and effort to mature, take very good care of it. Here are the ground rules you need to abide:

1. If it is frozen, defrost is slowly: for example, in the fridge overnight. If you are in a rush, submerge it in cold water. This may make it lose some flavour though.
2. Easy on spice: sea salt, freshly ground black pepper, sliced garlic and one herb should suffice.
3. Best herbs to go with lamb are: mint, hyssop, rosemary, thyme.
4. Poke the leg with a sharp knife and make sure the herbs, salt, pepper and garlic end up in each hole.
   
5. Giving your lamb a light coat of vegetable oil will save it from burning and keep the juices inside.
6. Pre-heat the oven to 230 degrees and bake the lamb for 20 minutes. This will also help to seal the juices inside. Make sure it does not burn by covering the top with a piece of aluminium foil.
   
7. Continue at 200 degrees for another 30-50 minutes depending on the size. Different ovens work differently so you really need to figure the right timing out on your own.
   
8. It's better to undercook than to overcook: well done lamb gets chewy and loses it flavour. Medium rare - as on the picture above - is the best
9. PLEASE: do not use ketchup, brown sauce and Tabasco. Those are designed to conceal the poor taste of low quality produce. Your gigot d'agneau deserves better!
10. Roast veggies, particularly roots, are lamb's best companions. You can put a tray with sliced potatoes, parsnips, root celery, burdock, Jerusalem artichokes, pumpkin etc. underneath your leg of lamb so it gathers all the lovely juices dripping down.