Photograph of the finished Gigot d agneau

France · Đùi cừu nướng tỏi hương thảo

Gigot d agneau

3 hr Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole lamb leg Whole lamb leg 2 kg
  • Photograph of Garlic Garlic 48 cloves
  • Photograph of Rosemary leaves Rosemary leaves 48 g
  • Photograph of Olive oil Olive oil 180 ml
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Potato Potato 1.2 kg
  • Photograph of Coarse salt Coarse salt 80 g
  • Photograph of Black pepper Black pepper 24 g
  • Photograph of White wine White wine 600 ml
  • Photograph of Onion Onion 2

Method

  1. 1 Make small incisions all over the surface of the lamb's thigh and stuff cloves of garlic and sprigs of rosemary into each incision.
  2. 2 Stuff the spices into the meat, don't just rub them on the outside; the thigh meat is thick, so rubbing the spices on the outside won't reach the inside.
  3. 3 Rub with coarse salt, pepper, olive oil, and lemon zest, then refrigerate for 12 hours.
  4. 4 Arrange the potatoes and onions on a tray, then pour in the white wine and place the lamb leg on top.
  5. 5 Bake at 220 degrees for 20 minutes until the outer crust is brown, then lower the temperature to 160 degrees and bake for another 80 minutes.
  6. 6 Let it rest for 20 minutes under foil, then slice it parallel to the bone.

With an appliance

  • Charcoal grill 3 hr

    Grill over charcoal with the lid closed in the charcoal-free area for 95 minutes; add oak for smoky flavor.

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