Gigot Marine – Leg of Lamb Marinated in Red Wine

Prepare the marinade with the ingredients listed. Put the leg in a deep oval casserole, pour the marinade over it. Leave to rest for twelve hours. Dry the leg, sprinkle with salt and pepper and brush with olive oil.

Put in the heated stove, steam for 30 minutes at 220 °C, regularly baste with the marinade. Turn the leg over to the other side, reduce the temperature to 180 °C and continue to braise, basting continuously with the marinade. Remove the finished leg from the stove and let it rest. Loosen the roasting mixture with the rest of the marinade and prepare it into a sauce, which is served separately.

According to the old tradition, gigot is served with “flageolets”, small green bean seeds. But also potato gratin tastes excellent with it.

Feisst

Our tip: Use your favorite red wine for cooking!

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