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Gigot De Mouton Rôti

A roasted leg of lamb seasoned with coarse sea salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Gigot De Mouton Rôti

Ingredients

Directions

Prepare

  1. Trim excess fat from the gigot.

  2. Remove the bone from the leg and cut above the hock to create a handle about 1.5 inches long.

  3. Shape the meat by rounding the edges slightly and pound it with a cleaver.

  4. Cut the sinew along the leg to give the gigot a slightly curved shape.

  5. Skewer the meat, securing the handle to the spit.

Roast and serve

  1. Roast until the meat is cooked to a rosy center and has a nice crust.

  2. Serve hot on a platter with appropriate sauce or garnish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gigot de mouton (young lamb leg)
Forms the main cut of meat, providing the substance and flavor of the dish.

The step that matters

Roast until the meat is cooked to a rosy center and has a nice crust.. Lamb leg is lean and unevenly thick, so it can dry out or overcook at the edges before the center reaches a rosy doneness. Watching the internal color, rather than the clock alone, helps keep the center tender while the surface browns.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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