📝 About This Recipe
Known as 'Gigot Pleureur' or 'Weeping Lamb,' this classic French preparation is a masterpiece of rustic efficiency and profound flavor. As the lamb roasts on a rack directly above a bed of sliced potatoes, its savory juices 'weep' onto the vegetables below, creating a decadent, melt-in-your-mouth side dish. This is the ultimate Sunday roast, combining tender, herb-infused meat with potatoes that have been slowly confited in lamb fat and aromatic broth.
🥗 Ingredients
The Lamb
- 2.5 kg Leg of Lamb (bone-in, at room temperature)
- 6 cloves Garlic (peeled and sliced into slivers)
- 3 tablespoons Extra Virgin Olive Oil
- 4 sprigs Fresh Rosemary (leaves finely chopped)
- 4 sprigs Fresh Thyme (leaves removed from stems)
- 2 teaspoons Kosher Salt (plus more for the potatoes)
- 1 teaspoon Black Pepper (freshly cracked)
The Boulangère Potatoes
- 1.5 kg Yukon Gold Potatoes (peeled and sliced into 3mm rounds)
- 2 large Yellow Onions (thinly sliced)
- 500 ml Chicken or Beef Stock (high quality, unsalted)
- 40 grams Unsalted Butter (cut into small cubes)
- 2 pieces Bay Leaves
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Take the lamb out of the refrigerator at least 1 hour before cooking to ensure even roasting.
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2
Using a small, sharp paring knife, make 12-15 small incisions all over the leg of lamb. Stuff each slit with a sliver of garlic and a tiny pinch of rosemary.
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3
In a small bowl, mix the olive oil, chopped rosemary, thyme, salt, and pepper. Rub this herb oil generously over the entire surface of the lamb.
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4
Prepare the potatoes: peel and slice them thinly using a mandoline if possible. Toss them in a large bowl with the sliced onions, salt, pepper, and a pinch of nutmeg.
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5
Grease a large, deep roasting pan with butter. Arrange the potato and onion mixture in even layers, pressing down slightly.
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6
Pour the stock over the potatoes until it reaches about halfway up the side of the pan. Tuck the bay leaves into the potatoes and dot the top with the remaining butter cubes.
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7
Place a sturdy wire roasting rack directly over the roasting pan containing the potatoes. Position the lamb on the rack so it sits centered over the potatoes.
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8
Place the entire assembly in the oven. Roast for 15 minutes at 200°C to sear the meat, then reduce the oven temperature to 170°C (340°F).
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9
Continue roasting for approximately 1 hour and 15 minutes for medium-rare (internal temperature of 55°C/130°F). The juices from the lamb will drip (weep) onto the potatoes as it cooks.
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10
Check the potatoes halfway through; if the top layer is browning too quickly, cover the edges of the pan with foil, but keep the lamb exposed.
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11
Once the lamb reaches your desired doneness, remove it from the rack and place it on a warm carving board. Tent loosely with foil and let it rest for at least 20 minutes.
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12
While the lamb rests, check the potatoes. If they aren't tender or the liquid hasn't fully absorbed, return the pan to the oven for another 10-15 minutes.
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13
Carve the lamb into thin slices against the grain and serve alongside a generous portion of the golden, savory potatoes.
💡 Chef's Tips
Always use a meat thermometer to ensure the lamb is cooked to your preference; 54-56°C for medium-rare is the sweet spot. Don't skip the resting period; it allows the juices to redistribute, ensuring the meat is moist and tender. If the potatoes look dry toward the end of cooking, add an extra splash of warm stock. For the best potato texture, use a starchy variety like Yukon Gold or Maris Piper which absorbs the lamb fat beautifully. Ensure the lamb is on a rack, not touching the potatoes, to allow the heat to circulate and the skin to crisp.
🍽️ Serving Suggestions
Serve with a side of Haricots Verts (French green beans) blanched and sautéed with shallots. A dollop of Mint Gremolata or a classic Dijon mustard on the side cuts through the richness of the fat. Pair with a bold French red wine, such as a Bordeaux (Pauillac) or a Syrah from the Rhône Valley. A simple green salad with a sharp vinaigrette helps balance the savory, buttery potatoes. Finish the meal with a light lemon tart or fresh berries to cleanse the palate.