Gigot Au Pistou Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time25 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Leg lamb1 Small, boned
 Stock1⁄2 Pint (300 Milliliter)
 Potatoes1 Pound, peeled and cut into 1/4 inch slices (450 Gram)
 Tomatoes8 Small
 Butter1 Ounce (25 Gram)
 Oil5 Tablespoon
 Salt1 Pinch
 Fresh rosemary sprigs4 Small
For pistou
 Streaky bacon4 Ounce, rinded and finely chopped (100 Gram)
 Garlic3 Clove (15 gm), peeled and crushed
 Finely chopped fresh basil/3/4 teaspoon dried basil1 1⁄2 Teaspoon, dried
 Finely chopped fresh basil/3/4 teaspoon dried basil1 1⁄2 Teaspoon
 Finely chopped fresh parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 419 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.3%

Saturated Fat 10.2 g50.9%

Trans Fat 0 g

Cholesterol 61.9 mg

Sodium 457.4 mg19.1%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3.5 g13.9%

Sugars 3.8 g

Protein 17 g34.2%

Vitamin A 30.3% Vitamin C 58.6%

Calcium 4.5% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

1. To make the Pistou, mix the bacon, garlic, basil and parsley together.
2. Place inside the leg of lamb. Sew up to a neat shape with a trussing needle and string.
3. Spread the butter over the surface and put in a roasting tin. Place in a preheated oven and cook for the calculated time.
4. Meanwhile, place the potatoes in a pan of boiling salted water and cook for 4-5 minutes. Drain well.
5. With the point of a sharp knife, make a crosswise cut on top of the tomatoes, cutting just through the skin. This prevents them splitting badly, when grilled. Brush with oil.
6. Just before the meat is cooked, heat the butter and oil in a frying pan, add the potatoes and cook, turning frequently, until crisp and golden brown.
7. Place the tomatoes under a preheated hot grill and cook for 4-5 minutes until just cooked - take care not to overcook. Sprinkle with salt.
8. Remove the strings from the meat and place on a hot serving dish. If liked, garnish the lamb with small sprigs of rosemary. Arrange the potatoes down each side, with the tomatoes at each end.
9. Pour off any excess fat from the pan and pour in the stock. Bring to the boil, taste and adjust the seasoning. Serve separately.
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