Nothing says French comfort food like a beautifully roasted Gigot de Mouton à la Française. This classic French leg of lamb is a dish that evokes Sunday family gatherings and festive meals. It fills the air with the rich aroma of garlic, butter, and perfectly roasted meat. Served with flageolets (delicate white beans) and green beans, this traditional recipe is a favorite for Easter and special occasions.
In this post, we’re sharing an authentic French gigot recipe, translated and adapted from a vintage French cookbook. We’ve included tips for roasting, presentation, and serving it perfectly hot.
Ingredients for 8 People
| Ingredients | Quantity |
|---|---|
| Leg of lamb (gigot) | 1 (around 2–2.5 kg) |
| Garlic | 2 to 3 cloves |
| Butter | 150 g (softened) |
| Flageolet beans | 150 g |
| Green beans | 150 g |
| Watercress | 1 bunch |
| Fresh parsley, mint | A few sprigs |
| Salt & pepper | To taste |
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Instructions
1. Stud the Lamb with Garlic
Peel the garlic cloves and slice them in half. Make small incisions in the lamb and insert the garlic. Rub the whole leg with salt, pepper, and softened butter.
2. Roast the Leg of the Lamb
Preheat the oven to 220°C (425°F / Gas Mark 7–8). Place the lamb in a roasting dish and roast for 12–15 minutes per pound (500g) for medium rare. Baste occasionally with its own juices. Add salt towards the end of cooking.
Optional tip: Once out of the oven, wrap the meat in foil and rest it for 10 minutes. You can insert a couple of mint leaves under the foil for a subtle aroma.
3. Cook the Flageolets & Green Beans
While the lambaroasts, cook the flageolets and green beans in separate saucepans. Once tender, season with butter and salt, and add finely chopped parsley and a couple of mint leaves.
4. Present Your French Feast
On a large serving dish, place the roasted leg of lamb in the center. Surround it with flageolets, green beans, and fresh watercress. Serve with the lamb juices in a sauceboat.
Bonus tip: Pre-warm your plates before serving for the ultimate French experience!
What Pairs Best with Gigot de Mouton?
Pair this dish with a bold red wine like:
- Château La Grave Cahors
- Gigondas
- Bordeaux Supérieur
Discover wine accessories on Rakuten Wine & Accessories
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FAQ – Gigot de Mouton à la Française
What is gigot de mouton?
Gigot de mouton is a leg of lamb. It is typically roasted in the French style with garlic and butter. The dish is served with beans and vegetables.
How long do I roast the lamb?
Roast at 220°C (425°F) for about 12–15 minutes per 500g for medium-rare.
Can I prepare this ahead of time?
Yes! You can prepare the garlic-studded lamb and refrigerate it the night before. Bring it to room temperature before roasting.
What’s the difference between lamb and mutton?
Lamb is meat from younger animals, milder in flavor. Mutton is older, richer, and more traditional for rustic French roasts.
What other sides go well with this?
Potato gratin, sautéed mushrooms, or a fresh herb salad are delicious complements.
Final Thoughts
This traditional French gigot recipe is more than just a roast — it’s a celebration of flavor, history, and family. You can serve it for Easter, Christmas, or a cozy Sunday dinner. Gigot de Mouton à la Française is guaranteed to impress.
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Bon appétit and happy roasting!
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