The Provençal lamb leg is a classic of Mediterranean cuisine and immerses us towards the sunny flavors of the south of France. Slowly baked in the oven with tomatoes that will be candied, garlic, black olives, and Provence herbs, its Mediterranean perfumes are a delight. This recipe is perfect for a family -made Easter meal. Slow cooking allows meat to soak up flavors well and to become melting. Easy to make, this dish only requires simple ingredients. It is perfectly accompanied by a puree of homemade potatoes and grilled vegetables. I also added chanterelles that we had picked up at the end of the summer. And of course, it is a naturally gluten -free recipe.
Ingredients
For the leg
For the garnish
Preparation
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Gigot preparation
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Preheat the oven to 160 ° C.
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Using a knife, make deep cuts in the leg and insert the pieces of garlic into the meat.
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In a bowl, mix the olive oil, Provence herbs, paprika, salt and pepper. Gelly rub the leg with this mixture to coat it with flavors.
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Dish
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Arrange the tomatoes, onions, olives and rosemary branches in a large baking dish.
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Place the gigot of lamb in the center of the dish, on the vegetables.
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Sprinkle with the vegetable broth and balsamic vinegar to bring acidity and maintain humidity during cooking.
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Cooking
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Cover the dish with aluminum foil and bake.
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Cook the leg for 3 hours at 160 ° C, spraying regularly with the cooking juices.
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Remove the aluminum foil in the last half hour to allow the meat to brown slightly.
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Service
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Once cooked, let the leg be resting out of the oven for 10 minutes before slicing it.
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Serve with the dish vegetables of the dish and sprinkle generously with the cooking juice.
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Note
I served this leg with a puree of homemade potatoes and chanterelles that we had picked up and that I had frozen
