Gigot d’Agneau Rôti à la Broche, Jus au Thym

France

Gigot d’Agneau Rôti à la Broche, Jus au Thym

Name: Gigot d’Agneau Rôti à la Broche, Jus au Thym
Yield: 10 portions
Cuisine: France
Ingredients: 1 bone-in leg of lamb, approximately 3–3.5 kg; 25 g garlic; 15 g fresh thyme; 50 ml oil; 80 g butter; 800 ml brown lamb stock; 150 ml dry white wine; Salt and freshly ground pepper, as required

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions
Difficulty: Medium

Checking your access…

One World • One Kitchen • One Family

Share this recipe