QUEBEC-RESEARCH-L ArchivesArchiver > QUEBEC-RESEARCH > 2002-11 > 1038117033
From: "Suzanne Carriere" <>
Subject: [Q-R] Recipe - Gigot Qui Pleure (Weeping Leg of Lamb)
Date: Sat, 23 Nov 2002 22:50:33 -0700
Mémère Larose's New Years supper dish...
The French call this the weeping leg of lamb because they roast the meat
right on the oven rack and the drippings "weep" into the potatoes. The
method below is a little easier on the cook but retains the savory flavor.
Gigot Qui Pleure (Weeping Leg of Lamb)
1 leg of lamb ( 6 to 7 pounds)
3 cloves of garlic, slivered
salt and freshly ground black pepper
3 to 3 1/2 pounds of potatoes, peeled
3 cloves of garlic, minced
1/2 teaspoon thyme
3 tablespoons chopped parsley
Put lamb on rack in shallow roasting pan.
Stud meat with slivers of garlic and rub with salt, pepper, and rosemary.
Butter meat well.
Insert a meat thermometer through fat side into center of lamb.
Roast in slow oven ( 325. F.) 1 hour.
Cut potatoes in thin even slices.
Butter a large shallow baking dish and put a layer of potatoes in the
Dot with butter and sprinkle with a little garlic, salt, pepper, rosemary
Repeat until all the potatoes are used.
With baster, remove some of the fat from the pan in which the lamb is
roasting and sprinkle on the potatoes.
Put in oven and bake with the potatoes for 90 to 100 minutes or until
potatoes are done and meat registers 175F on the thermometer.
Slice lamb and arrange slices on top of the potatoes.
Pour juices from slicing over the dish.
Makes 6 to 8 servings --- but when my brother's were there it only served 4
|[Q-R] Recipe - Gigot Qui Pleure (Weeping Leg of Lamb) by "Suzanne Carriere" <>|