Gigot d’Agneau Cuit à l’Étouffée Ultra Tendre avec Pommes de Terre Sautées

70 mins
Serves 6
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Directions

  1. 1Begin with a 3kg lamb leg. Remove excess fat, but leave a little for juiciness.
  2. 2Begin with a 3kg lamb leg. Remove excess fat, but leave a little for juiciness.
  3. 3Begin with a 3kg lamb leg. Remove excess fat, but leave a little for juiciness.
  4. 4Make incisions in the lamb leg for better marinade penetration.
  5. 5Make incisions in the lamb leg for better marinade penetration.
  6. 6Make incisions in the lamb leg for better marinade penetration.
  7. 7Prepare the marinade by combining 3 tablespoons of olive oil (or 2 tablespoons of pommade butter), 2 tablespoons of garlic and ginger paste (or garlic and ginger), salt, pepper, 1 teaspoon of cumin, and 1 teaspoon of dried parsley.
  8. 8Prepare the marinade by combining 3 tablespoons of olive oil (or 2 tablespoons of pommade butter), 2 tablespoons of garlic and ginger paste (or garlic and ginger), salt, pepper, 1 teaspoon of cumin, and 1 teaspoon of dried parsley.
  9. 9Prepare the marinade by combining 3 tablespoons of olive oil (or 2 tablespoons of pommade butter), 2 tablespoons of garlic and ginger paste (or garlic and ginger), salt, pepper, 1 teaspoon of cumin, and 1 teaspoon of dried parsley.
  10. 10Place the lamb leg on a large sheet of baking paper, and marinate generously.
  11. 11Place the lamb leg on a large sheet of baking paper, and marinate generously.
  12. 12Place the lamb leg on a large sheet of baking paper, and marinate generously.
  13. 13Wrap the marinated lamb leg tightly in baking paper.
  14. 14Wrap the marinated lamb leg tightly in baking paper.
  15. 15Wrap the marinated lamb leg tightly in baking paper.
  16. 16Further wrap the lamb leg in aluminum foil for even cooking.
  17. 17Further wrap the lamb leg in aluminum foil for even cooking.
  18. 18Further wrap the lamb leg in aluminum foil for even cooking.
  19. 19Refrigerate the wrapped lamb leg overnight for optimal flavor penetration.
  20. 20Refrigerate the wrapped lamb leg overnight for optimal flavor penetration.
  21. 21Refrigerate the wrapped lamb leg overnight for optimal flavor penetration.
  22. 22Prepare the sautéed potatoes by washing and dicing 2kg of potatoes into large pieces. Keep the skin on for added flavor and better texture.
  23. 23Prepare the sautéed potatoes by washing and dicing 2kg of potatoes into large pieces. Keep the skin on for added flavor and better texture.
  24. 24Prepare the sautéed potatoes by washing and dicing 2kg of potatoes into large pieces. Keep the skin on for added flavor and better texture.
  25. 25Heat a generous amount of olive oil in a skillet, add potatoes and saute for 10 minutes, stirring occasionally.
  26. 26Heat a generous amount of olive oil in a skillet, add potatoes and saute for 10 minutes, stirring occasionally.
  27. 27Heat a generous amount of olive oil in a skillet, add potatoes and saute for 10 minutes, stirring occasionally.
  28. 28After 10 minutes, add grated garlic, salt, pepper, paprika, rosemary, basil, thyme and dried parsley to the potatoes and saute for another 5 minutes.
  29. 29After 10 minutes, add grated garlic, salt, pepper, paprika, rosemary, basil, thyme and dried parsley to the potatoes and saute for another 5 minutes.
  30. 30After 10 minutes, add grated garlic, salt, pepper, paprika, rosemary, basil, thyme and dried parsley to the potatoes and saute for another 5 minutes.
  31. 31Remove the potatoes from heat and set aside on a baking sheet lined with baking paper.
  32. 32Remove the potatoes from heat and set aside on a baking sheet lined with baking paper.
  33. 33Remove the potatoes from heat and set aside on a baking sheet lined with baking paper.
  34. 34Bake the lamb leg at 150°C (302°F) for 3.5 hours. Then, remove the lamb and add potatoes, increasing the oven temperature to 200°C (392°F).
  35. 35Bake the lamb leg at 150°C (302°F) for 3.5 hours. Then, remove the lamb and add potatoes, increasing the oven temperature to 200°C (392°F).
  36. 36Bake the lamb leg at 150°C (302°F) for 3.5 hours. Then, remove the lamb and add potatoes, increasing the oven temperature to 200°C (392°F).
  37. 37Bake for another 15 minutes until golden brown.
  38. 38Bake for another 15 minutes until golden brown.
  39. 39Bake for another 15 minutes until golden brown.
  40. 40Prepare small skewers with mozzarella, charcuterie, and olives.
  41. 41Prepare small skewers with mozzarella, charcuterie, and olives.
  42. 42Prepare small skewers with mozzarella, charcuterie, and olives.
  43. 43Once cooking is complete, arrange the lamb leg on a bed of lettuce and garnish with the prepared skewers.
  44. 44Once cooking is complete, arrange the lamb leg on a bed of lettuce and garnish with the prepared skewers.
  45. 45Once cooking is complete, arrange the lamb leg on a bed of lettuce and garnish with the prepared skewers.

Ingredients

  • 3 kg gigot d’agneau
  • 3 kg gigot d’agneau
  • 3 kg gigot d’agneau
  • 3 cuillères à soupe huile d’olive
  • 3 cuillères à soupe huile d’olive
  • 3 cuillères à soupe huile d’olive
  • 2 cuillères à soupe pâte d’ail et de gingembre
  • 2 cuillères à soupe pâte d’ail et de gingembre
  • 2 cuillères à soupe pâte d’ail et de gingembre
  • 1 sel
  • 1 sel
  • 1 sel
  • 1 poivre
  • 1 poivre
  • 1 poivre
  • 1 cuillère à café cumin
  • 1 cuillère à café cumin
  • 1 cuillère à café cumin
  • 1 cuillère à café persil
  • 1 cuillère à café persil
  • 1 cuillère à café persil
  • 2 kg pommes de terre
  • 2 kg pommes de terre
  • 2 kg pommes de terre
  • 1 filet huile d’olive
  • 1 filet huile d’olive
  • 1 filet huile d’olive
  • 4 gousses d’ail
  • 4 gousses d’ail
  • 4 gousses d’ail
  • 1 sel
  • 1 sel
  • 1 sel
  • 1 poivre
  • 1 poivre
  • 1 poivre
  • 1 paprika
  • 1 paprika
  • 1 paprika
  • 1 romarin
  • 1 romarin
  • 1 romarin
  • 1 basilic
  • 1 basilic
  • 1 basilic
  • 1 thym
  • 1 thym
  • 1 thym
  • 1 persil
  • 1 persil
  • 1 persil
  • 1 mozzarella
  • 1 mozzarella
  • 1 mozzarella
  • 1 charcuterie
  • 1 charcuterie
  • 1 charcuterie
  • 1 olives
  • 1 olives
  • 1 olives

Equipment

knifebowlspoongraterbaking sheetaluminum foilbaking paperoven

Tips

  • If the lamb leg is not very fatty, you can leave it as it is. Otherwise remove the excess fat. But do not remove it all, just a little bit.
  • Take your time to massage the marinade into the lamb leg, making sure to get into all the incisions.
  • Let the lamb leg marinate overnight for optimal results. If you're in a hurry, let it marinate for only 2-3 hours.
  • When sauteing the potatoes, stir every 1-2 minutes to avoid sticking and ensure even cooking.
  • After 3.5 hours of baking, remove the lamb and increase the oven temperature to 200°C (392°F).
Gigot d’Agneau Cuit à l’Étouffée Ultra Tendre avec Pommes de Terre Sautées | Clip Recipe