Free Recipe Gigot D agneau Au Romarin
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Gigot D agneau Au Romarin Recipe
Lamb leg
Crushed garlic and a few
-cloves
Rosemary leaves
Lemon juice
Olive oil
Black ground pepper
Gigot D agneau Au Romarin Preparation
Cut all apparent fat of the meat and reserve. Make a few holes and insert the garlic cloves. Line the baking dish (smaller than your piece of meat) with rosemary Rub the meat with crushed garlic, pepper, lemon juice ,olive oil, and rosemary. Put the meat in the dish, cover with the fat to prevent burning, and cook in low temperature oven, turning the leg from time to time. By the end of cooking disgard the piece of fat. I serve it with rice made with shreded dill and fresh fava beans.(Persian Bagali Pollow). The leftovers can be served cold or slightly reheated. Posted to JEWISH-FOOD digest by Viviane & Israel Barzel <i_barzel@netvision.net.il> on Apr 18, 1998
Cooking Temperature:
Recipe Serves: 1
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