Gigot Recipe
Ingredients
| Goat (or lamb) leg 1 (2.5 kg) | ||
| Garlic puree 1 tbs | ||
| Provencal herbs a little | ||
| Salt, pepper | ||
| Assorted spring vegetables such as: asparagus tips, Brussels sprouts, cauliflower, carrots, zucchini | ||
Directions
Season the leg with salt and pepper.
Fry in a pan on all sides, then roast in the oven for 15 mins.
at 200° to 250°C.
Then lower the heat to around 150°C and roast it for another 30 to 45 mins.
When ready, remove the leg and deglaze the pan with the goat (lamb or mutton) gravy.
Add garlic and mixed Provencal herbs.
Check the seasoning
Fry in a pan on all sides, then roast in the oven for 15 mins.
at 200° to 250°C.
Then lower the heat to around 150°C and roast it for another 30 to 45 mins.
When ready, remove the leg and deglaze the pan with the goat (lamb or mutton) gravy.
Add garlic and mixed Provencal herbs.
Check the seasoning
Chef
