Gigot d’Agneau – Braised lamb leg

Experience the wonders of slow-cooking with this herb-infused slow-roasted leg of lamb, brought to you by Food is Love. Inspired by traditional French techniques, this recipe ensures a tender, juicy, and flavorsome feast that is perfect for special occasions or a comforting family meal. Let's embark on this culinary journey and create a centerpiece that will become the highlight of your dining table.

Ingredients:

- 1.8 kg (approximately) leg of lamb, with excess fat trimmed

- 1 large yellow onion, halved

- 1 large carrot, roughly chopped

- 5-6 cloves garlic, whole with skin

- 1 tbsp cumin seeds (optional)

- 1 tbsp fennel seeds (optional)

- 1 tbsp coriander seeds (optional)

- 750 ml to 1 L water

- 2-3 sprigs rosemary

- 2-3 bay leaves

- 1/4 tsp black pepper, freshly ground

- 1/2 tsp fleur de sel or coarse salt

- A handful of dried chilies to taste (optional)

- Leek greens to create a bed for the lamb

- 150 g salted butter

- 3-4 garlic cloves, additional for butter infusion

- Fresh rosemary sprigs, for butter infusion

- Whole allspice berries or peppercorns, for butter infusion

- Fresh thyme sprig, optional for butter infusion

Equipment:

- Large roasting pot or a deep, wide skillet (if using an oven)

- Baking dish (if not using a pot)

- Aluminium foil and parchment paper (if using an oven)

- Basting brush

- Carving knife

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Prep Time: 30 minutes

Cook Time: 7 hours

Total Time: 7 hours and 30 minutes

Servings: 5-6

Instructions:

1. Begin by trimming at least half to two-thirds of the visible fat from the leg of lamb. Save the fat for cooking.

2. Heat a large cocotte or skillet over medium heat. Add the trimmed lamb fat and let it render until you have about three tablespoons of melted fat. Discard the remaining solid fat.

3. Increase the heat slightly and sear the leg of lamb on all sides in its own fat until a crust forms—approximately 3 minutes per side should be enough.

4. Once crusted, set the lamb aside and reduce the heat. In the same pot, add the onion, carrot, and whole garlic cloves. Sauté them with optional cumin, fennel, or coriander seeds for about 5 minutes.

5. Add 750 ml to 1 L of water to the pot. Stir to deglaze the pot before adding the rosemary, bay leaves, black pepper, salt, and dried chilies.

6. Create a bed with leek greens in the pot for the lamb to rest on.

7. In a separate saucepan, gently melt the salted butter. Infuse with additional garlic cloves, rosemary sprigs, allspice berries, and optional thyme for about 15 minutes.

8. Preheat your oven to 120°C (250°F) if you are using the oven method.

9. Baste the lamb with a third of the infused butter before placing it on the bed of leek greens.

10. If using an oven, transfer everything into a baking dish, cover it tightly with parchment paper first and then seal it with aluminium foil so the foil doesn't touch the food. If using a pot, simply cover it.

11. Roast in the preheated oven or leave in the covered pot at low heat for approximately 7 hours.

12. During the cooking process, baste the leg of lamb with the remaining infused butter periodically.

Cooking Tips:

- Use the parchment paper as a lid to minimize evaporation and prevent the meat from drying out.

- Slow-roasting at a lower temperature will ensure a moist and tender leg of lamb.

- Regular basting with the herb-infused butter will add layers of flavor.

Recipe provided by Food is Love. Discover more delectable recipes at their YouTube channel: https://www.youtube.com/@FoodisLove

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Gigot d’Agneau – Braised lamb leg