Gigot d'Agneau au Four

Ingredients

• 1 leg of lamb (3-4 lbs)
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of fresh rosemary, chopped
• 1 teaspoon of fresh thyme, chopped
• 1 teaspoon of fresh oregano, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup of white wine
• 2 cups of cooked white beans
• Salt and pepper to taste

Directions

1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together the garlic, oil, rosemary, thyme, oregano, salt, and pepper. Rub the mixture onto the lamb.
3. Place the lamb in a roasting pan, and scatter the onion, carrots, and celery around it.
4. Pour in the wine and 1/2 cup of water into the pan. Cover the pan tightly with aluminum foil.
5. Roast in the oven for 1 hour, or until the meat is tender.
6. Remove from the oven, and let rest for 10 minutes.
7. Serve with the cooked white beans.

Interesting Facts

• Gigot d'Agneau au Four is a traditional French dish.
• It is usually served with a side of white beans.
• The name of the dish literally translates to "roast leg of lamb."
• The dish is usually served with a red wine.