Lamb Gigot with a Herb Crust


14hr 35m
Preparation/cooking time: ca. 15m + Marinate: ca. 720m + Roast in the oven: ca. 140m

Servings
For 8 people


Nutritional Information

Contains 54 Kcal, 0g Protein, 0g Carbohydrates, 6g Fat


Ingredients

  • 1 tbsp. mustard seed, crushed
  • 0.5 tbsp. black peppercorns, crushed
  • 4 tbsp. olive oil
  • 2 tbsp. white wine
  • 3 tbsp. fresh rosemary needles, coarsely chopped
  • 1 leg of lamb on the bone (approx. 2.8 kg), ordered in advance from butcher
  • 3 tbsp. thyme leaves, coarsely chopped
  • 1 tbsp. salt

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  • Mix together the mustard seeds and remaining ingredients with the rosemary. Coat the meat with the mixture, cover and leave to marinate in the fridge for about 12 hours. Remove the meat from the fridge approx. 1 hr. prior to cooking.
  • Pre-heat the oven to 220°C. Heat a casserole dish in the lower half of the oven for approx. 5 mins. Salt the meat, transfer to the casserole dish and cook for about 20 mins. Turn oven down to 100°C. Insert the meat thermometer in the thickest part so that it does not touch the bone, cook for about another 2 hours. The core temperature should be around 65°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. before carving.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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