Dish

Gigot d'agneau pleureur

French weeping lamb leg

Gigot d'agneau pleureur is made by rubbing a leg of lamb with garlic and herbs, and then roasting it in the oven until it is cooked to perfection. The result is a tender and flavorful dish that is perfect for a special occasion. Gigot d'agneau pleureur is typically served with roasted vegetables and a glass of red wine.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Gigot d'agneau pleureur is a classic French dish that has been enjoyed for centuries. It is believed to have originated in the Provence region of France, where lamb is a popular ingredient in many dishes. Today, gigot d'agneau pleureur is a favorite among French chefs and food lovers around the world.

Dietary considerations

Gigot d'agneau pleureur is not suitable for vegetarians or vegans. It is also high in protein and fat, so it should be consumed in moderation by those with health concerns.

Variations

There are many variations of gigot d'agneau pleureur, depending on the region of France. Some recipes call for the meat to be marinated in wine or vinegar before roasting, while others use different herbs and spices. Some people also like to serve gigot d'agneau pleureur with other side dishes, such as gratin dauphinois or ratatouille.

Presentation and garnishing

Gigot d'agneau pleureur is typically served on a large platter, with the meat arranged in a decorative pattern. The roasted vegetables are often placed around the edges of the platter, and the side dishes are served in separate bowls. Fresh herbs, such as thyme or rosemary, can be used as a garnish.

Tips & Tricks

To ensure that the meat is tender and flavorful, it is important to use high-quality lamb. The garlic and herbs should be rubbed onto the meat several hours before cooking to allow the flavors to penetrate. It is also important to roast the meat at a low temperature for a long time, to ensure that it is cooked evenly throughout.

Side-dishes

Roasted vegetables, such as potatoes, carrots, and onions, are the traditional side dishes served with gigot d'agneau pleureur. Some people also like to serve it with other vegetables, such as green beans or asparagus.

Drink pairings

Gigot d'agneau pleureur is typically served with a glass of red wine, such as Bordeaux or Côtes du Rhône. Beer can also be a good pairing, especially if the dish is served with spicy peppers or other condiments.