Recipe Gigot d'agneau Roti

Sno            Ingredients                                         Quantity

1.                  Leg of Lamb                                       1 Number

2.                  Garlic                                                  2-3 Cloves

3.                  Olive oil                                              50 ml

4.                  Rosemary Chopped                            2 Table Spoons

5.                  Thyme Chopped                                 2 Table Spoons

6.                  Salt & Pepper                                      to taste

 Methods

1.      Prepare the leg of lamb (Clean and thaw the leg of lamb if using frozen)

2.      Make slant gashes on leg of lamb. (Around 3-4 on each side)

3.      Peel garlic and slightly crush it.

4.      In a bowl mix olive oil with garlic, chopped rosemary, chopped thyme, salt and pepper.

5.      Coat the leg with the olive oil mixture and leave it for around 2 hrs.

6.      In a thick bottom pan or baking sheet heat a small amount of olive oil and cook leg for 1 to 2 minute on each side.

7.      Roast the leg for 1 hour for 250 Degree Celsius & then reduce the temperature to 200 Degree Celsius, cook till done ( to check the doneness, insert a small knife at the thickest part, if clear liquid oozes out ensure it is done, if you require your meat to be under done then the liquid will be light pinkish, if you require your meat to be well done then the knife will come out dry and outer color will be light golden to brown.