Gigot d agneau

Method

1. 1 Make small incisions all over the surface of the lamb's thigh and stuff cloves of garlic and sprigs of rosemary into each incision.
2. 2 Stuff the spices into the meat, don't just rub them on the outside; the thigh meat is thick, so rubbing the spices on the outside won't reach the inside.
3. 3 Rub with coarse salt, pepper, olive oil, and lemon zest, then refrigerate for 12 hours.
4. 4 Arrange the potatoes and onions on a tray, then pour in the white wine and place the lamb leg on top.
5. 5 Bake at 220 degrees for 20 minutes until the outer crust is brown, then lower the temperature to 160 degrees and bake for another 80 minutes.
6. 6 Let it rest for 20 minutes under foil, then slice it parallel to the bone.

With an appliance

• Charcoal grill 3 hr

  Grill over charcoal with the lid closed in the charcoal-free area for 95 minutes; add oak for smoky flavor.