Lamb leg in mustard

Gigot

version-francaise1


Ingredients:

  • A lamb leg
  • Garlic
  • Mustard
  • Salt and pepper
  • An orange
  • Bay leaf

The marinade:

  1. It should be done at least 4 hours before cooking but preferably up to 24 hours before.
  2. Pierce the meat multiple times with a knife and put some garlic in each cut. You can put other ingredients in the cuts such as carrots pieces, prunes or grains of pepper.
  3. Rub the leg with some salt and pepper
  4. Rub the leg with mustard.
  5. Wrap it in aluminium foil.
  6. Leave it to marinate. If you intend on marinating the leg for less than 6 hours, leave it at ambiant temperature. Otherwise, leave it in the fridge overnight.

The baking:

  1. Take the leg out of the fridge and leave it to rest at ambient temperature for 30 minutes to one hour.
  2. Preheat the oven at 230°C.
  3. On a cold and deep tray, put the lamb leg without unwrapping it.
  4. In the same tray, fill it with some warm water, orange slices and a bay leaf. You may use other ingredients as well such as apple slices or onion.
  5. Cook the lamb leg in the oven for 50 minutes per kilogram. Check that there is always some water on the tray and if needed add some.
  6. After it has cooked for 50 minutes per kilogram, open the foil and add some butter on top of the leg.
  7. Cook it for 25 additional minutes.
  8. To verify if it is cooked, pierce the meat with a bamboo stick or a tooth pic: if the meat juice is transparent, it is ready!

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