senehekitchen

Marinated with harissa, mint and lemon, the lamb gigot is cooked in the oven with parsnips. Let the meat rest in the alu paper before cutting it. try also this  gyokuro japans finest tea  recipe too. Ingredients Main course For 6 people 4 sprigs of mint 1 head of garlic 1 lemon 1 teaspoon of harissa 3 tablespoons of olive oil 1 gigot of lamb approx. 2.5 kg salt 600 g of parsnips Preparation: approx. 20 minutes Baking in the oven: approx. 105 minutes Rest: ca. 10 minutes Total time: 2 h 15 min Freind's kitchen recipes,  salmon salad with avocado. How to proceed Preheat the oven to 220 ° C. Chop the mint and 1 clove of garlic. Grate the lemon zest and squeeze the citrus. Mix the juice with the zest, minced mint and garlic, the harissa and 2 tablespoons of oil. Place the gigot in a large bratt pan. Brush it well with the marinade and add salt. Brown it in the center of the oven for approx. 15 minutes. Lower the heat to 170 ° C. Continue cooking the gigot for approx. 90 minutes. Cut th