Apr 01, 2014 1:34 AM GMT
The iconic meal is a roasted leg, a must-have for special occasions, especially Easter. No proper French dinner of this sort would be correct without un bon gigot served with a side of skinny green beans. It sounds more complicated than it is. The lamb braise takes only an hour or so, and it can be made the day before. The vegetables can be prepped, and even par-cooked, a few hours in advance.
This is, of course, old-school French cooking.