Gigot d'Agneau aux Herbes (Gigot d'agneau aux herbes)
Gigot d'agneau aux herbes, also known as Gigot d'Agneau aux Herbes, is a traditional Occitan dish featuring a succulent leg of lamb seasoned with aromatic herbs. This dish is perfect for a special occasion or a festive meal with family and friends.
Ingredients
- 1 leg of lamb, about 4-5 lbs
- 4 cloves of garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 325°F (165°C).
- Make small incisions all over the lamb and insert the sliced garlic into the incisions.
- In a small bowl, mix together the chopped rosemary, thyme, parsley, salt, pepper, and olive oil to create a herb paste.
- Rub the herb paste all over the lamb, covering it evenly.
- Place the lamb in a roasting pan and roast in the preheated oven for about 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Roasting pan Basting brush Meat thermometer
Tools
Knife Cutting board
Serving suggestions
Serve the Gigot d'agneau aux herbes with roasted vegetables and a side of creamy mashed potatoes for a complete meal.
Tips & tricks
For best results, let the lamb marinate with the herb paste for at least 1 hour before roasting to enhance the flavors.
Cost
$30