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tender leg of lamb in the oven

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tender leg of lamb in the oven

Gigot D’Baked Lamb

Hello everyone,

This recipe for Gigot D’Baked Lambroasted and grilled to perfection is just a real treat, the delight!

Usually a leg of lamb roasted like this is reserved for big parties and big family gatherings.

If you’re looking for an easy oven-roasted leg of lamb recipe that will wow your family and friends, look no further because this everyone-pleaser recipe is perfect for feeding a nice little crowd.

A recipe for lamb in the oven very easy but takes a long time to cook, resulting in all that tenderness and juicy meat roasted to perfection.

So allow 3 hours of cooking or more, depending on the weight of the leg of lamb, to have tender meat, melting in the mouth, juicy and above all rich in taste.

This recipe I often propose it in my index meal idea, Devil weekly menuor even for the Christmas meal because it’s so good.

It’s a great way to bring your little family together over a gourmet meal, especially with an easy side dish like baked potatoes.

Do not let this cooking time push you not to make this recipe, know that the result is really worth it, because this meat is so delicious, tasty and melting in the mouth, especially for people who like meat cooked to perfection.

lamb in the oven recipe

Why cook the leg of lamb slowly?

It’s a very easy recipe and you can choose how slowly your leg of lamb cooks!

You don’t need a meat thermometer for this recipe because the lamb is cooked until completely tender – not served pink. Choose the cooking time that suits you!

– For a 3-hour leg of lamb, cook at 180 ˚C. The lamb will be very tender and succulent and easy to cut into very thin slices.

– For a 4-hour roast, the oven temperature should be slightly lower: 160 ˚C. The results are very similar.

– If you want to go REALLY SLOW, go for a 7-hour leg of lamb! The oven temperature is only 120˚C, which allows the lamb to roast very, very slowly.

At the end, you’ll be rewarded with lamb meat so tender you can just fray easily with a fork.

How to defrost a leg of lamb?

If you bought the lamb frozen or frozen it for some reason, you will need to prepare it ahead of time to allow the meat to thaw slowly in the refrigerator.

Allow 7 hours per 500 g as defrosting time in the refrigerator.

A 2 kg leg will need more than a day in the fridge. Place the lamb (in its packaging) in a tray and refrigerate for the time it takes to defrost according to its weight.

You can keep the leg of lamb in the refrigerator for a day after it has completely thawed, but remember to bring it back to room temperature before roasting it.

lamb in the oven

The ingredients you need:

For a delicious roast leg of lamb you only need a few ingredients:

– leg of lamb

– olive oil and a little butter

– fresh rosemary

– cloves of garlic

– as well as salt and pepper.

You can add other ingredients like diced onions, celery or carrots which you can use as a bed on which to lay the leg of lamb when cooking.

If you want to add a little water to the mold to create a steam bath and to baste the lamb with it once the water soaks up the juice, you can replace it with vegetable broth or of lamb.

leg of lamb pricked with garlic

Cooking roast leg of lamb step by step:

– Take the lamb out of the refrigerator at least 30 minutes with the cooking to bring it to room temperature

– Preheat the oven to 220 ˚C static temperature or 200 ˚C convection heat.

– Place the rack in the lowest part of the oven, removing all the racks above to avoid burning your hands (I burn myself too often like that).

– Dry your leg of lamb with paper towel if necessary. Rub with olive oil on all sides. Season generously with sea salt and black pepper.

– Use a small, sharp knife to make small incisions all over the lamb skin (fat side). Push slivers of garlic and small sprigs of fresh rosemary into each sting.

– Add pieces of butter in these small incisions.

– Salt and pepper and add coriander powder (optional).

– If you want, add onion rings in a baking dish and pour over a drizzle of olive oil and a little broth.

– Place the leg of lamb in it, fat side up.

leg of lamb placed on a bed of onions

– Drizzle with olive oil.

– Place a tray on the top floor of the oven, and put a little water in it, to have a moist oven.

– Put the lamb in the oven. After 15 minutes of cooking, lower the temperature to 180°C and cook for 3 hours (or more depending on the capacity of your oven)

– Every 30 minutes, turn the lamb, and sprinkle it with the cooking juices and add 1/2 a glass of water if the sauce evaporates, also don’t forget to add water to the tray at the bottom so that the lamb cooks in a moist oven.

the leg of lamb at the end of cooking

– If your lamb starts to take on a dark color, you can cover it with aluminum foil for the last 30 minutes of cooking.

– out of the oven, cover the leg of lamb with aluminum foil and leave for at least 30 minutes before tasting.

Do you have a meat thermometer?

The best way to check that your lamb is cooked to your liking, without the meat becoming too dry, is to check the temperature with a digital thermometer.

Insert the probe into the thickest part of the joint, avoiding the bone:

– perfect cooking and melting meat: Temp. internal between 70-75°C

– Well done: Temp. internal between 75-80°C.

You can also see the recipe for: leg of lamb in the pressure cooker

And here you can see the video of the quick cooking leg of lamb

You can accompany the leg of lamb of one

– mashed potato with garlic and olive oil, it’s a pure delight.

– Or accompany this lamb in the oven of a simple mashed potato, the two recipes are different but so good, you won’t resist!

– the celeriac puree recipe

– or parsnip purée,

– or mashed parsnips and potatoes.

mashed potatoes with garlic and olive oil to accompany the leg of lamb
mashed potatoes with garlic and olive oil to accompany the leg of lamb

For your holiday meal tables I share with you too:

The sauces that can accompany this roasted meat:

lamb in the oven recipe

Gigot D’Baked Lamb

kitchen love

Preparation time 20 min

Cooking time 2 h 30 min

Total time 2 h 50 min

type of dish dish in the oven

  • 1 2 kilo leg of lamb for me not too big
  • 6 has 7 cloves of garlic
  • a few sprigs of rosemary
  • olive oil
  • butter
  • salt pepper and coriander.
  • water
  • Preheat the oven to 220°C.

  • In a baking dish, place your lamb. Make small incisions in the lamb.

  • insert the garlic cut in half, you can reduce the quantity if you don’t like the garlic too much, in any case it’s just for the flavor, because at the end of cooking the garlic will be so melted, you’re not going to feel it.

  • add the rosemary on top, and the pieces of butter in these small incisions.

  • season with salt and pepper and add the coriander powder.

  • Drizzle with olive oil.

  • place a tray on the top floor of the oven, and put a little water in it, to have a moist oven.

  • Bake the lamb. After 15 minutes of cooking, lower the temperature to 180°C and cook for 3 hours. (not mandatory because it depends on your oven)

  • every 30 minutes, turn the lamb, and baste it with the cooking juices, and add half a glass of water if the sauce evaporates

  • also for the tray at the bottom, add a little water each time, so that the lamb cooks in a moist oven.

  • if your lamb starts to take on a dark color, you can cover it with aluminum foil for the last 30 minutes of cooking.

knowing that my oven is a convection oven, so if your oven is gas, or the heat comes from below, place the water in a glass of water, instead of pouring it into the tray because it will dry faster.
if the oven is too hot, you can lower the temperature to 150 degrees., which I did, I prefer the meat to take time to cook slowly, than to cook in 30 minutes at too high a heat , it will burn, and give a dry and tough meat.
Too bad for me it was pictures taken at night, and I couldn’t take pictures of the cut, but the lamb was tender as desired, soft, delicious…. Your turn to try.
rosemary is a matter of taste and flavor, you can replace with bay leaves, or any other fine herbs you like.

you can also see:

the tender meat of the lamb shoulder roasted in the oven
tender and juicy meat from the lamb shoulder roasted in the oven

oven-roasted lamb shoulder

meat, Lamb meat, mutton, roast, Algeria, Morocco, Party

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