The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Issue No. 14

From Paris to the Loire Valley, and everywhere in between, how to live like a millionaire in Nice on a budget, French island hopping, a fairy tale chateau and Monet's Garden in Giverny. Everything you want to know about France and more.

Gigot d'Ag aux legum by

Gigot d'Ag aux legum by Sara Neumeier INGREDIENTS - serves 6-8 people 1 leg of lamb, bone in (6-7 pounds) Grated zest and juice of two lemons 1/3 cup olive oil 8 cloves garlic 2 1/2 tablespoons kosher salt 3 tablespoons fresh oregano leaves 1 teaspoon black peppercorns 24 ounces fingerling potatoes, sliced in half lengthwise 4-5 plum tomatoes, quartered 2 yellow onions, thinly sliced 4 medium carrots, peeled and sliced in half lengthwise

neau es THIS MEAL-IN-ONE-PAN recipe was inspired by the produce at the Bergerac bio-marché. Feel free to be moved by the vegetables at your own local greenmarket (beets or fennel bulb also work well). Gigot d’agneau is now our secret party weapon, perfect for evenings when we’d rather be drinking wine with our guests than cooking. Its deliciousness is derived from the lamb, vegetables, and lemon-oregano marinade roasting together very slowly; most of the work is done before the guests arrive. Place oil, garlic, salt, oregano, peppercorns, lemon zest and juice in a food processor; process until peppercorns are coarsely ground. Place lamb and lemon-oregano mixture in a bowl or plastic container; turn lamb to coat thoroughly with marinade. Cover, and refrigerate 2 hours or overnight. Bring to room temperature before cooking. Heat oven to 400 . Pour any excess marinade from lamb into a large roasting pan. Add potatoes, tomatoes, onions, and carrots; toss to coat. Place lamb on top of vegetables. Roast lamb until browned, 30-40 minutes. Reduce heat to 350 and continue cooking until a meat thermometer reaches 125 , another 30-40 minutes. Turn off oven; let meat rest in oven 30 minutes. Slice lamb and serve with roasting pan vegetables and juices. Find more of Sara's recipes, along with stories, photos, and travel tips every month at Beginning French

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