French Cooking: Gigot d’agneau roti

As French mothers wake early to prepare Easter dinner, French children also wake early to find their hidden Easter eggs in their rooms and in their gardens. The eggs are said to have been brought from Rome, where the bells had gone to see the Pope; when the bells return, they bring them eggs. Many youngsters play an egg game in which the eggs are thrown up in the air for catching. The kid who drops his egg has to “pay the price.”   The word “Easter” is derived from the Scandinavian word Ostara, Eastere, or Eostre—goddesses of mythology. It is said that Eostre (goddess of spring) signified new beginnings and is responsible for changing a bird into a rabbit. This is how the rabbit became an Easter symbol. Rabbits have always been a sign of fertility.   This week’s French Cooking without a Fuss features roast leg of lamb, the traditional meat for Easter because of its religious connections. Jesus Christ is referred to by Christians as the Lamb of God. Lamb is said to be the meat served to Christ at the Last Supper. And since the 9th century, roasted lamb has been the main entrée of the Pope’s Easter dinner.     Gigot d’agneau rotiRoast Leg of Lamb For 6 personsCooking time: 1 hour 15 min 5-6 lb. leg of lamb3 cloves garlic, thinly sliced¼ cup olive oil1 tbsp. thyme, chopped2 tsps. rosemary, choppedsalt and pepper, to taste   Heat the oven to 425F. Make 8 -12 slivers in the lamb leg and insert the garlic. Now rub the entire leg with the olive oil. Sprinkle the thyme, rosemary, salt and pepper over the leg. Put in a roasting pan and cook for about 25 minutes. Lower the heat to 350F and cook for about 40 minutes (for pink), longer if you want it more well done. Take out of the oven. Let it rest for 15 minutes and then carve. Et voilà! April Paute moved to France over 10 years ago with her husband Jean Michel and 2 Siamese cats. Armed with only a dictionary and hand signals, she took on the challenge of requesting the local boucher decapitate a chicken for her. After living in Paris and Antibes, April & co. have settled in Toulouse, where she draws inspiration from her herb garden.