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Incredibly tender, delicious and wonderfully smelling gigot/leg of lamb, a true and zesty pleasure for our band.
serves 8
| Evening before : 1 nicely sized, lean 2,5 kg leg of lamb |
Have the bone removed to fit leg of lamb into a cast iron pot (casserole dish). | |
| 8 large cloves of garlic | Peel garlic cloves, remove seed. | |
| Using a sharp, pointy knife make small incisions to meat and insert garlic cloves. | ||
| 3 fresh, washed Thyme twigs | At the bone sections separate meat from bone and place Thyme. | |
| 2 fresh, washed Rosemary twigs salt, freshly ground (pepper mill) mixed pepper 30 ml olive oil |
Using a freezer bag insert leg of lamb together with 2 twigs of Rosemary, salt, ground pepper and olive oil, close and mix ingredients. | |
| preparation time / 30 minutes allow to sit for 1 night in fridge |
Put into fridge overnight. | |
| The next day: shot of olive oil |
Using a pan and olive oil roast leg of lamb from all sides. | |
| When nicely roasted place leg of lamb together with Rosemary twigs into casserole dish. | ||
| 30 cloves of garlic | Peel garlic cloves, remove seeds and place around meat. | |
| 4 Thyme twigs | Wash Thyme, put into enclosed mesh and place next to meat. | |
| 50 cl Monbazillac wine | Heat the wine for 5 min to evaporate alcohol, then pour into casserole dish. | |
| salt, freshly ground (pepper mill) mixed pepper | Sprinkle with salt and pepper. Set aside. | |
| Dough to seal cover: 300 g flour 50 ml luke warm water 1 small egg 1 pinch of salt |
Prepare dough to seal cover. | |
| Mix flour, salt, and egg, using your hands knead into homogeneous dough. | ||
| Then forge a roll fitting the circumference of casserole. | ||
| Place on edge and put cover on top to seal casserole. | ||
| Preheat oven to 120°C. | ||
| preparation time / 30 min 120°C / 10 hrs |
Upon reaching temperature place casserole (cast iron pot) into oven. | |
| 150°C / 2 hrs | After 10 hrs raise temperature to 150 °C. | |
| After 2 hrs take out of oven and remove cover | ||
| Serve and arrange gigot with garlic cloves on a platter, remove mesh with Thyme. Cover with aluminum foil. | ||
| If necessary reduce sauce, filter and pour over meat. | ||
| Serve leg of lamb together with Thyme, Laurel Potatoes and candied cherry-tomatoes. |
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