Gigot d’Agneau Cuit à l’Étouffée Ultra Tendre avec Pommes de Terre Sautées
Gigot d’Agneau Cuit à l’Étouffée Ultra Tendre avec Pommes de Terre Sautées
1h 10m
Serves 6
Directions
- 1Begin with a 3kg lamb leg. Remove excess fat, but leave a little for juiciness.
- 2Make incisions in the lamb leg for better marinade penetration.
- 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.
- 4Place the lamb leg on a large sheet of baking paper, and marinate generously.
- 5Wrap the marinated lamb leg tightly in baking paper.
- 6Further wrap the lamb leg in aluminum foil for even cooking.
- 7Refrigerate the wrapped lamb leg overnight for optimal flavor penetration.
- 8Prepare the sautéed potatoes by washing and dicing 2kg of potatoes into large pieces. Keep the skin on for added flavor and better texture.
- 9Heat a generous amount of olive oil in a skillet, add potatoes and saute for 10 minutes, stirring occasionally.
- 10After 10 minutes, add grated garlic, salt, pepper, paprika, rosemary, basil, thyme and dried parsley to the potatoes and saute for another 5 minutes.
- 11Remove the potatoes from heat and set aside on a baking sheet lined with baking paper.
- 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).
- 13Bake for another 15 minutes until golden brown.
- 14Prepare small skewers with mozzarella, charcuterie, and olives.
- 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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