Looking for something delicious to feed your family or guests? We offer to cook lamb according to the French recipe.
Looking for something delicious to feed your family or guests? We offer to cook lamb according to the French recipe. Namely - roast from a juicy leg of lamb or gigot.
Gigot - roast lamb leg, baked with seasonings and spices in the oven, the juiciest back of the lamb.
Please note that the leg must be without a hoof! Ask the butcher to chop off the hoof, and the extra weight will go away. You will need a leg weighing 1.5-2 kg. The price in stores is about 600 rubles per kg, you can find it cheaper on the market.
Traditionally, a leg of lamb is served with beans in cream.
It will take about three hours to cook the jigot. The ingredients for this dish are the most common (for 6-8 people):
lamb leg 1.5-2 kg; 3-4 onions (optional) 2 carrots (optional) 2–3 tbsp. l. vegetable (preferably peanut) oil; 1 tsp dried thyme; 4 cloves of garlic; 2 bay leaves (optional) salt, freshly ground pepper to taste; a glass of hot water (not boiling water).
Side dish 1. Quick option (10-15 minutes)
300 g green string beans; 20 g butter; a bunch of chopped parsley; 3 shallots; garlic clove.
Side dish 2. Beans in cream (2 hours 15 minutes + soaking beans overnight)
450 g white beans or two glasses; 8 glasses of water; carrot; large bulb; 2 cloves; 2 celery stalks; Bay leaf; a couple of pinches of dried thyme; salt and black pepper to taste; 40 g butter; clove of garlic; bunch of parsley; shallot; a glass of heavy cream.
Cooking live. Mix thyme, equal amounts of salt and pepper in a bowl. Peel the garlic and cut into thin slices.
Trim off any excess fat and skin from the leg of lamb. Leave some of the fat, so the meat will be softer. Rub the leg with oil and the prepared mixture of thyme, salt and pepper, make 16 cuts in the meat and stuff with minced garlic.
Turn on the oven to 220 degrees. Put the leg in a heat-resistant dish with the thick side down, and if using, arrange the onion halves, cut down, coarsely chopped carrots and bay leaves around.
Bake the leg for an hour, then remove the mold and drain off the fat. Turn the leg thick side up, add water and bake for another hour or an hour and a half. If necessary, add water during frying. Water your leg with juice periodically. Select a form from the oven, wrap the finished leg with foil, after removing the vegetables, and leave for 20 minutes.
For a quick side dish, boil green beans. Cut off the tips of fresh beans and cook in salted boiling water for 7-8 minutes, cook frozen beans for 10 minutes. Drain the cooked beans in a colander.
While the beans are cooking, sauté the chopped shallots and garlic clove in the butter until translucent, just a couple of minutes. Add chopped greens and boiled beans to the fried onions, if necessary, salt and heat everything together for one to two minutes.
We cook beans in cream like this. Soak the beans overnight. To do this, pour the beans into a bowl and fill with water so that it covers the beans by 5 cm. In the morning, put the beans in a colander. Then put in a saucepan, pour in 8 cups of water, add peeled carrots, peeled onions, into which stick a clove, and bay leaves tied with a thread, celery stalks and three sprigs of parsley. Add thyme, salt and pepper, bring to a boil, then lower the heat to a low boil and simmer, covered, for two hours or until the beans are soft. After two hours, choose celery with parsley and bay leaf, onion from the pan. Do not throw away the carrots, cut into cubes and leave. Drain the beans in a colander, but save half a glass of the water in which the beans were boiled.
Melt butter in a large skillet, sauté finely chopped garlic and shallots until soft. Add beans, chopped parsley, carrot cubes and cream. Cook, stirring, on a low boil for 5 minutes. Ready!
Gigot is traditionally served with beans. They like to serve gigot with celery quickly fried in a pan until golden brown. Just peel and cut the root into small thin pieces, then fry in oil. Gigot is a hearty dish, so choose something light to garnish.
So, put a side dish (beans, celery) on a plate, cut off a few pieces from the lamb leg, put it next to it on a plate. Be sure to pour over the dish with the juice released during baking before serving!
Every 10 minutes in the oven, you can water the meat with the juice released during baking. If the meat has little of its own juice, you can add a little more hot water to the baking sheet. This will make the meat tender and juicy. Do not stuff the meat with anything other than garlic and a mixture of seasonings! You can add a little grated ginger, olive oil and orange juice to the marinade - this will give the dish an interesting taste.
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