Gigot d’agneau rôti au four - Fermes Ali Sfar (FAS)
Roast leg of lamb

Servings: 8 / Cook time: 2 hours

Ingredients :

  • 4.5 pounds bone-in leg of lamb, trimmed
  • 4 garlic cloves, minced
  • 2 tablespoons of Lahneya mild extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon of salt
  • 2 teaspoons ground black pepper

Recipe 

Instructions :

  1. Preheat the oven to 356 °F. Line a roasting pan with aluminum foil.
  2. Using paper towels, pat the lamb dry. Using a sharp knife, score the top of the lamb, making shallow diamond-shaped cuts.
  3. In a small bowl, combine the garlic, olive oil, rosemary, thyme, mustard, salt and pepper.
  4. Place the lamb, fat side up, on a rack in the prepared roasting pan. Spread the garlic mixture evenly over the lamb, rubbing carefully into the marked cuts.
  5. Place in the oven and roast until it reaches an internal temperature of 140 °F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness Let stand 15 minutes before to slice.
  6. Serve immediately with baby potatoes. (optional)
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