Gigot of lamb

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 the parsnips in quarters or halves lengthwise, depending on the size. Mix them with the remaining oil and the remaining garlic cloves. After 30 minutes of cooking the meat, spread the vegetables around the gigot and cook them together for approx. ca. 60 minutes. Before cutting the gigot, wrap it in alu paper and let it rest for approx. 10 minutes. Serve with the parsnips.

Useful tips

Stick a fork in the meat. The gigot is cooked when the juice that comes out is clear. The core temperature measured with the meat thermometer should be approx. 75 ° C. You may be interested to read lemon ricotta cake recipe/ spicy tuna couscous.