Lamb gigot with a herb crust

Lamb gigot with a herb crust

Total: 14 hr 35 Min. | Active: 15 Min.
lactose-free, gluten-free
Nutritional value / people: 54 kcal
, Fat: 6 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp mustard seeds, crushed
½tbsp black pepper, crushed
2tbsp white wine
4tbsp olive oil
3tbsp thyme leaves, roughly chopped
3tbsp rosemary needles, roughly chopped
1 leg of lamb on the bone (approx. 2.8 kg), ordered in advance from butcher
1tbsp salt
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For a large casserole dish approx. 4 litre capacity

How it's done


Mix together the mustard seeds and remaining ingredients up to the rosemary. Coat the meat with the mixture, cover and leave to marinate in the fridge for about 12 hours. Remove the meat from the fridge approx. 1 hr. prior to frying.

Pre-heat the oven to 220°C. Heat a casserole dish in the lower half of the oven for approx. 5 mins. Salt the meat, transfer to the casserole dish and cook for about 20 mins. Turn oven down to 100°C. Insert the meat thermometer in the thickest part so that it does not touch the bone, cook for about another 2 hours. The core temperature should be around 65°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. before carving.

Good to know
Serve with: Fried potatoes.
Serve: Cut into the meat lengthways down to the bone, cut off one side and cut off the other side along the bone. Carve the meat across the grain and serve with its own jus.

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