Gigot of lamb with root vegetables

Gigot of lamb with root vegetables

A typically autumn and winter braised meat: roast lamb gigot with root vegetables, namely carrots, parsley roots, celery and potatoes. Delicious! try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 6 people

1 gigot of lamb approx. 2.5 kg

1½ teaspoons of salt

pepper

3 tablespoons of olive oil

300 g of carrots

250 g of parsley roots

250 g of celeriac

3 tablespoons of tomato paste

4 tablespoons of flour

5 dl of red wine

1 head of garlic

1.2 kg of small potatoes

½ bunch of rosemary

½ bunch of thyme

2 bay leaves

10 g of brown ground powder

4 dl of hot water

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 50 minutes

Cooking in the oven:

ca. 1 hour

Total time:

2 h 5 min

Season the gigot with salt and pepper. Preheat the oven to 240 ° C. Heat half of the oil in a saucepan or bratt pan. Brown the gigot in the oven for approx. 15 minutes. Lower the temperature to 180 ° C.

In the meantime, cut the vegetables into small pieces and fry them in a pan in the remaining oil for approx. 5 minutes. Add the tomato paste and brown it, stirring for approx. 3 minutes. Add the flour and toast it briefly. Deglaze with the red wine. Incorporate everything into the gigot.

Halve the garlic head horizontally without peeling it. Peel the potatoes to taste and add them to the meat with the garlic, rosemary, thyme and bay leaves. Mix the powdered stock with the water and pour it into the saucepan. Stew the gigot in the center of the oven for 1 - 1 1/4 hours, until the core temperature is approx. 70 ° C. Eliminate the herbs and bay leaves. Slice the gigot and serve it with the vegetables and cooking sauce. You may be interested to read salmon with green peppercorn sauce recipe/ liver and eggs.

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