Le Gigot d'Agneau

Yesterday I got a scary text from Copain:

Copain: I'll be your top chef tonight. I'll send you the menu later.

I responded: Haha ok (not to doubt his cooking skills, buuuuut, remember the calamari and spinach hot pocket?)

10 minutes later...

Copain: I'm going to get filets de Dorade and gigot d'agneau for tonight.

Worried that I was going to end up with a surf and turf disaster, I answered: Or maybe just one or the other?

Sure enough, Copain came home from Picard with Dorado filets, a bag of frozen broccoli and a gigantic gigot d'agneau.

Then, in true form, he cooked the fish and the broccoli for dinner (because cooking fish and broccoli isn't rocket science!) and declared me the cooker of the gigot d'agneau. 

Like I've ever cooked a gigot d'agneau.

ps - what the hell is a gigot d'agneau?

At lunch I told my colleagues that I would be cooking a gigantic gigot tonight - Copain's idea. One of them jokingly asked me if it would fit in my oven.  I laughed and told him of course it would, but what I didn't think about was the Pyrex dish:

This is one enormous gigot. I had to put the dish on a cookie sheet to catch any fat that may drip off the end. I obviously have no idea what I'm doing.

I decided to bust out the cookbook from Belle Mère to help me in my gigot feat. I had most of the ingredients, so I went with this option:

The gigantic gigot is now in the oven and Copain and I are noshing on olives while the darn thing cooks - for over an HOUR.  

This is so not a weekday dinner. 

Stay tuned - in an hour I'll put this thing out of the oven and cross my fingers that it's edible.