Leg of lamb in the oven: the recipe to prepare it tender and succulent

He Gigot D’Baked Lamb it’s a second rich and luscious, ideal to bring to the table at Easter or for lunch Family Sunday.

In this recipe, the lamb, once deboned and rubbed with a drizzle of oil, chopped rosemary and a pinch of salt and pepper, is roasted in the oven with a generous handful of Taggiasca olives then served, for the most traditional pairings, with an accompaniment of fried artichokes: this, thanks to the delicate and not very bitter notes, goes well with the pronounced taste of the meat.

If you want you can to debone the lamb at home, by providing you with a special sharp knife, or you can get help from your trusted butcher for this operation. The important thing will be to flavor it well before putting it in the oven, so as to dilute its characteristic aftertaste.

The thigh is a thin cut, particularly lean and tasty. If you don’t like its wild and slightly pungent smell, we suggest marinating the meat for at least an hour in an emulsion based on white wine, extra virgin olive oil, salt, pepper and aromatic herbs to taste: it will thus be tender and juicy, and can then be seasoned according to our suggestions.

Find out how to prepare leg of lamb in the oven by following the step-by-step procedure and tips. If you liked this recipe, also try Lamb Chops or Lamb Chops.

How to prepare leg of lamb in the oven

Rinse the leg of lamb, pat it dry with a paper towel and place it on a cutting board. 1.

Score the meat around the bone with a sharp knife 2.

break the bone 3.

Clean the meat of any residual fat 4.

Mark the leg by making small cuts on the surface 5: in this way the sauce will be able to penetrate more deeply.

Finely chop the rosemary and add the salt 6.

Massage the leg with a generous drizzle of extra virgin olive oil 7.

Add chopped rosemary and salt 8and continue massaging the meat.

Once flavored, place the leg of lamb on a baking sheet, add the Taggiasca olives 9 and put in the oven at 180°C for about 1 hour, knowing that cooking times may vary depending on the size. To avoid surprises when cutting, bring a kitchen thermometer with a food probe: when the core temperature is around 75°C, you can take the meat out of the oven without any problem.

Meanwhile, brown the garlic with a drizzle of oil in a pan, add the artichokes, cut into quarters, wet with a ladle of water, salt and cook for about half an hour, or until they will be tender if you pierce them with the tines of a fork ten.

Once the cooking time has elapsed, take the leg of lamb out of the oven, cut it into slices and place it on a serving platter with the artichoke accompaniment. 11.

Variants

If you wish, you can also prepare the leg stuffed: just stuff the boneless lamb with a mixture of crumbled sausage, cooked ham, soaked and well-pressed stale bread, grated parmesan and egg, then wrap the meat tightly with kitchen twine then cook it at 180°C for about 1 hour.

Or you can try several variations on the theme and cook the lamb stew with potatoes, Lucana style, with a rich breading made with breadcrumbs, garlic, pecorino cheese and extra virgin olive oil, simmered or, again, alla cacciatora: with Taggiasca olives, rosemary and tomato pulp, picked up with a shoe.

Advice

We served the leg with artichokes, alternatively cooked whole, romaine style, with chopped parsley, mint and garlic, and plenty of extra virgin olive oil. But, if you prefer, you can replace them with potato wedges, to be cooked in the oven with the meat, with a portion of grilled or au gratin vegetables, or with other outline your selection.

storage

The leg of lamb in the oven can be kept in the refrigerator, in an airtight container, for 1-2 days massive.