Lamb gigot with a herb crust

Total time: 14hr 35m
Preparation Time: 15m

For 8 people

Nutritional Information

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


  • Marinade
  • 1 tbsp mustard seeds, crushed
  • 0.5 tbsp black pepper, crushed
  • 2 tbsp white wine
  • 3 tbsp thyme leaf, roughly chopped
  • 3 tbsp rosemary needles, roughly chopped
  • 4 tbsp olive oil
  • 1 leg of lamb on the bone (approx. 2.8 kg), ordered in advance from butcher
  • 1 tbsp salt
  • Utensils
  • For a large casserole dish approx. 4 litre capacity

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  • Marinade

    Mix together the mustard seeds and remaining ingredients up to 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 frying. 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.
  • Serve:

    Cut into the meat lengthways down to the bone, cut off one side and cut off the other side along the bone. Carve the meat across the grain and serve with its own jus.

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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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