Gigot de Mouton Recipe - Authentic French Lamb Leg Dish

Gigot de Mouton

Gigot de Mouton Recipe - Authentic French Lamb Leg Dish
Region / culture: France | Preparation time: 30 minutes | Cooking time: 1.5 hour | Servings: 6


Gigot de Mouton
Gigot de Mouton

Gigot de Mouton, also known as roasted leg of lamb, is a classic French dish that is perfect for a special occasion or holiday meal. This recipe features a flavorful seasoning mixture that is rubbed all over the lamb before roasting to perfection.


Gigot de Mouton has been a popular dish in French cuisine for centuries, often served at family gatherings and celebrations. The dish is traditionally made with a leg of lamb, which is seasoned and roasted until tender and juicy.


How to prepare

  1. Combine the salt, black pepper, cayenne pepper, onion, bell pepper, and garlic in a bowl.
  2. Cut slits all over the lamb; stuff the seasoning mixture into the slits and rub the remaining seasoning mixture all over the leg.
  3. Preheat the oven to 450°F (232°C) and brown the lamb for 20 – 30 minutes. Then, reduce the heat to 350°F (177°C) and continue baking for 1 to 1.5 hours.


  • Try adding fresh herbs such as rosemary or thyme to the seasoning mixture for added flavor.
  • You can also marinate the lamb in a mixture of olive oil, lemon juice, and herbs before roasting.

Cooking Tips & Tricks

Make sure to cut slits all over the lamb to allow the seasoning mixture to penetrate the meat.

- Browning the lamb before roasting helps to seal in the juices and adds flavor to the dish.

- Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness.

Serving Suggestions

Serve Gigot de Mouton with roasted vegetables and a side of mashed potatoes for a complete meal.

Cooking Techniques

Roasting the lamb at a high temperature initially helps to brown the meat and seal in the juices, while finishing at a lower temperature ensures that the lamb cooks evenly and stays tender.

Ingredient Substitutions

If you don't have cayenne pepper, you can use paprika or chili powder as a substitute.

Make Ahead Tips

You can prepare the seasoning mixture and rub it on the lamb a day in advance to save time on the day of cooking.

Presentation Ideas

Garnish the roasted leg of lamb with fresh herbs and serve on a platter for an elegant presentation.

Pairing Recommendations

Gigot de Mouton pairs well with a full-bodied red wine such as Cabernet Sauvignon or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (163°C) until warmed through.

Nutrition Information

Calories per serving

350 per serving


2g per serving


20g per serving


45g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.


This recipe contains garlic.


Gigot de Mouton is a nutrient-rich dish that is high in protein and essential vitamins and minerals.


Gigot de Mouton is a classic French dish that is perfect for a special occasion or holiday meal. This recipe features a flavorful seasoning mixture that is rubbed all over the lamb before roasting to perfection. Serve with roasted vegetables and a side of mashed potatoes for a delicious and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Gigot de Mouton. It was a cool autumn day, the leaves were starting to turn a fiery red and the air was filled with the scent of cinnamon and apples. I was wandering through an old bookstore in the heart of Paris, browsing through the dusty shelves filled with ancient cookbooks and faded recipe cards.

As I ran my fingers over the spines of the books, my eyes fell upon a weathered tome with faded gold lettering that read "La Cuisine Française: Recettes de nos Grands-Mères." Intrigued, I pulled the book from the shelf and opened it to a page marked with a yellowed ribbon. And there it was, the recipe for Gigot de Mouton, a traditional French dish of roasted leg of lamb.

As I read through the recipe, my mouth watered at the thought of the succulent meat seasoned with garlic, rosemary, and thyme. I knew I had to try my hand at making it.

I purchased the book and hurried home to my tiny apartment in the bustling city. I gathered the ingredients and set to work, following the instructions with care and precision. The lamb was marinated in a mixture of olive oil, herbs, and spices before being roasted to perfection in the oven.

The aroma that filled my kitchen was heavenly, drawing in neighbors and friends who stopped by to see what I was cooking. As I sliced into the tender meat and served it with a side of creamy mashed potatoes and crisp green beans, I knew I had discovered a recipe that would become a staple in my culinary repertoire.

Over the years, I continued to perfect my Gigot de Mouton, adding my own twists and variations to the original recipe. I shared it with friends and family, who raved about the flavors and begged for the recipe.

One day, while visiting my dear friend Marie in the countryside outside of Paris, she revealed to me that she had a secret family recipe for Gigot de Mouton that had been passed down through generations. Intrigued, I begged her to share it with me.

Marie led me to her cozy kitchen, where she pulled out a weathered recipe card that had been carefully tucked away in a drawer. The card was stained and faded, but the handwriting was elegant and precise. As I read through the ingredients and instructions, I realized that Marie's recipe was similar to the one I had discovered in the old cookbook, but with a few unique twists that made it truly special.

We spent the afternoon preparing the dish together, laughing and chatting as we worked side by side. The lamb was seasoned with a blend of fresh herbs from Marie's garden and roasted to perfection in her wood-fired oven. As we sat down to enjoy the meal with a glass of rich red wine, I knew that this recipe would hold a special place in my heart for years to come.

Since that day, I have continued to make Gigot de Mouton for special occasions and gatherings, each time adding a touch of love and tradition to the dish. It has become a symbol of my culinary journey, a reminder of the time I stumbled upon a simple recipe that would change the way I cooked forever. And as I sit here, savoring the flavors of tender lamb and fragrant herbs, I can't help but feel grateful for the serendipitous moment that led me to this delicious dish.


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