Gigot d'agneau rôti au four
Cette recette vous offrira le gigot d'agneau parfait pour toutes vos occasions spéciales. Le gigot d'agneau est un favori de votre fête de Pâques en famille et s'accompagne bien de légumes rôtis au four et de pommes de terre Hasselback. Les restes d'agneau sont également parfaits pour les sandwichs du lendemain. Lorsque vous planifiez votre repas, calculez environ 225 à 340 g de poids par personne pour l'agneau avec os. Commencez à assaisonner votre agneau la veille, cela donnera un résultat final plus savoureux. Les temps de cuisson de votre gigot d'agneau varient en fonction de sa taille, alors n'oubliez pas de peser votre gigot d'agneau afin de calculer vos temps de cuisson. Un autre conseil important est d'avoir un thermomètre à viande à portée de main pour tester la température interne de votre viande et la faire cuire à la cuisson souhaitée.
Oven Roasted Leg of Lamb
Jacky @ The Butcher Block
10
25 minutes
2 hours
Classic
Easter
You'll love this roasted leg of lamb recipe - a fool proof step by step approach that results in a delicious meal for any occasion.
Ingredients
- 2.5kg-3.0kg leg of lamb
- 2 tbsp salt
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 tbsp Nomu Lamb Rub
- 4 tbsp yellow mustard
- 1 small bunch Rosemary, cut into 2-3cm sprigs
- 3 garlic cloves, thinly sliced + additional 4 kept whole
- 1 small bunch fresh thyme
Directions
For best results season your lamb with salt, we like to use our Soefija's Loeriesfontein Braai Salt and leave the leg in a dish with the top covered in tinfoil overnight (or at least for a few hours).
Pre-heat your oven to 220C or 200C with fan (428 F or gas 7)
Grease your ovenproof dish (making sure your lamb leg fits in the dish is very important) generously with olive oil. Place your onion slices and whole garlic along the bottom of the roasting tray. Lay your lamb leg onto the onions.
Using a small knife make a series of holes into the lamb meat about 3-4cm apart, and around 5cm deep into the meat, inserting the knife at a downward angle.
Rub the entire lamb leg with the Nomu lamb rub and mustard. Stuff a thin slice of garlic and a sprig of rosemary into each of the holes pressing in well with your finger to ensure the flavour goes deep inside the meat.
Place the fresh thyme sprigs in the baking tray around the lamb. Roast the lamb for 20 mins.
Lower your oven temperature to 190C or 170C for fan assisted (375F or gas 5) and cook for another approximately 15-20 mins per 500g (so for a 2kg leg cook for 1 hr – 1 hr 20 mins in the reduced heat oven).
In order to check the doneness of your lamb, you will need a cooking thermometer to check the internal temperature of the lamb. 60-65 degrees Celsius for medium rare (pink) and 70-75 degrees Celsius for well done.
Once finished remove from the oven, cover the dish with foil and rest for 15 mins before carving. You can also move to a serving dish and use the tray juices and onion slices to make a delicious gravy.