Champagne leg of lamb recipe

We appreciate the flavors of champagne as an aperitif, to accompany an entire meal, with dessert, or even to create champagne cocktails. So, if we often wonder what to eat with champagne, we can also ask, how to cook with champagne?

At De Lozey, we love the refinement of our champagnes, even in the most daring dishes. That's why we offer you our recipe for Lamb Gigot with Champagne.

  • Cooking with Champagne
  • Recipe for Lamb Gigot with Champagne
  • Which champagne to pair with Lamb Gigot with Champagne?

Cooking with Champagne

The use of champagne in cooking is not a recent development. In fact, the first champagne sauce was made in 1815 at the Elysée-Bourbon. At that time, champagne was used abundantly. Since the quantity of champagne was greater than that of fine wine, it was used much more. It was Carême who first used champagne in a soup.

Today, all professionals use champagne in their cooking at some point. Just like Riesling or Chablis, champagne holds up perfectly well when cooked. Instead of browning, it imparts its delicate bouquet to light sauces. Our De Lozey Brut Tradition champagne or our 100% Chardonnay De Lozey Blanc de Blancs champagne are perfect for imparting their fruity and subtle notes to sauces. In marinades, they are exquisite for delicately flavoring dishes.

Recipes using champagne in cooking are very numerous. Some books are entirely dedicated to them. Upon closer inspection, you can even find 117 recipes in some of them, such as "La Cuisine au vin de Champagne," published in 1970 for C.I.V.C. by Editions Lallemand.

Champagne has two uses in cooking. The first is to flavor the sauces that accompany fish. Lightly fruity wines like our De Lozey Blanc de Blancs champagne are suitable for this purpose. The other use is in marinades, as is the case in our Lamb Gigot with Champagne recipe. For this, a champagne with character is needed. We suggest using our De Lozey Blanc de Noirs champagne. This characterful champagne pairs perfectly with strong and boldly flavored meats.

champagne blanc de blancs

Discover our Blanc de Blancs

For lovers of finesse and delicate subtlety. This 100% Chardonnay champagne boasts impeccable smoothness and length on the palate.

Discover our Blanc de Blancs champagne

Recipe for Lamb Gigot with Champagne

In this preparation of Lamb Gigot with Champagne, champagne is used to make a marinade.

  • For 4 to 6 people
  • Cooking time: 1 hour 15 minutes
  • Marinade preparation time: 45 minutes + 48 hours
  • Lamb preparation time: 20 minutes


  • 2 kg Lamb Gigot
  • 3 tablespoons of oil
  • 1 tablespoon of flour
  • 2 tomatoes
  • 2 carrots
  • 2 onions and 1 shallot
  • Salt, pepper
  • 3 tablespoons of oil
  • 1 bottle of De Lozey Blanc de Noirs champagne
  • ½ glass of white wine vinegar
  • 3 cloves
  • Garlic: 3 cloves
  • Thyme, bay leaves


For the marinade to be prepared 48 hours before cooking

Peel the onions, carrots, and shallot. Slice the shallot and onions and cut the carrots into rounds. Sauté them in a little oil, preferably olive oil.

Moisten with champagne and vinegar. Then, add the garnish consisting of celery stalk, cloves, thyme, bay leaves, and salt. Simmer for 45 minutes. Let it cool before immersing the gigot in it for 48 hours, turning it several times. This will allow the marinade to infuse into the meat.

For cooking the gigot

Sear the gigot in a large sauté pan after draining it from the marinade. Once it is well browned, dust it with flour. Then, add all the ingredients from the lamb gigot marinade. Let it simmer for 15 minutes.

Then, add the peeled and seeded tomatoes. Moisten with the marinade and check the seasoning. Let it cook covered and over low heat for 1 hour and 15 minutes.

Serve the gigot with green beans, mashed potatoes, or fresh pasta.

Which champagne to pair with Lamb Gigot with Champagne?

Obviously, it seems difficult not to pair your Lamb Gigot with Champagne with one of our De Lozey champagnes. We recommend sticking to a characterful wine.

The first champagne we could recommend is the Blanc de Noirs. This is the champagne used for the marinade. An extra brut champagne, it has always been designed for gastronomy. It is both powerful and delicate.

champagne extra brut

Discover our Extra brut

Designed for gastronomy, this original and sophisticated cuvée surprises with its power and delicacy. Incredibly refreshing, this Extra Brut champagne reveals generous flavors.

Discover our Extra brut champagne

Whatever champagne you choose from our De Lozey champagne range, we recommend sticking to brut or extra brut champagne. You can also serve our 2004 vintage champagne, which we invite you to discover in this presentation of the 2004 vintage.

There you have it, you now have this delicious recipe for Lamb Gigot with Champagne. After the marinade has whet your appetite, it's time to sit down to eat. You've made the effort to create a champagne marinade and have chosen a good champagne to enjoy. Therefore, our De Lozey house will tell you which glass to choose for a good tasting experience with leg of lamb with Champagne.

Découvrir nos champagnes