Easter in French is known as “Pâques”. Most holidays in France center around food and Easter is no different. Why not celebrate this Easter with a French flair? Let’s explore a traditional French Easter meal. The French traditionally eat lamb (agneau) on Easter with yummy Potatoes Dauphinoise, served with a in season vegetable such as asparagus.
Let’s begin with the main course – lamb. Leg of lamb with bone-in is called a gigot or a boneless leg or shoulder (épaule).
Leg of Lamb – Gigot d’agneau
Preparation time: 15 mins | Cooking time: 40 mins | Total time: 55 mins | For 8 to 10 people
Ingredients:
1 leg of milk-fed lamb, 1.5 to 2 kg
A few cloves of garlic in the shirt or a few stalks of garlic
1 sprig of rosemary
1 sprig of thyme
1 tablespoon oil
Salt and pepper
…