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

1h 10m
Serves 6
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Directions

  1. 1Begin with a 3kg lamb leg. Remove excess fat, but leave a little for juiciness.
  2. 2Make incisions in the lamb leg for better marinade penetration.
  3. 3Prepare 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.
  4. 4Place the lamb leg on a large sheet of baking paper, and marinate generously.
  5. 5Wrap the marinated lamb leg tightly in baking paper.
  6. 6Further wrap the lamb leg in aluminum foil for even cooking.
  7. 7Refrigerate the wrapped lamb leg overnight for optimal flavor penetration.
  8. 8Prepare the sautéed potatoes by washing and dicing 2kg of potatoes into large pieces. Keep the skin on for added flavor and better texture.
  9. 9Heat a generous amount of olive oil in a skillet, add potatoes and saute for 10 minutes, stirring occasionally.
  10. 10After 10 minutes, add grated garlic, salt, pepper, paprika, rosemary, basil, thyme and dried parsley to the potatoes and saute for another 5 minutes.
  11. 11Remove the potatoes from heat and set aside on a baking sheet lined with baking paper.
  12. 12Bake 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).
  13. 13Bake for another 15 minutes until golden brown.
  14. 14Prepare small skewers with mozzarella, charcuterie, and olives.
  15. 15Once 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 cuillères à soupe huile d’olive
  • 2 cuillères à soupe pâte d’ail et de gingembre
  • 1 sel
  • 1 poivre
  • 1 cuillère à café cumin
  • 1 cuillère à café persil
  • 2 kg pommes de terre
  • 1 filet huile d’olive
  • 4 gousses d’ail
  • 1 sel
  • 1 poivre
  • 1 paprika
  • 1 romarin
  • 1 basilic
  • 1 thym
  • 1 persil
  • 1 mozzarella
  • 1 charcuterie
  • 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).

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