Lucanian-style Roasted Lamb Leg

Ingredients

In this adaptation of Gigot d'agneau pleureur to Basilicatan cuisine, we incorporate local ingredients and flavors to create a unique Lucanian-style roasted lamb leg. The original French dish is typically prepared with French herbs and spices, while our version highlights the aromatic herbs and spices commonly used in Basilicatan cuisine. Additionally, we pair the lamb leg with traditional Lucanian accompaniments such as roasted potatoes and seasonal vegetables. We alse have the original recipe for Gigot d'agneau pleureur, so you can check it out.

• 1 lamb leg (2 kg / 4.4 lbs) 1 lamb leg (2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, peeled and quartered 1 kg (2.2 lbs) potatoes, peeled and quartered
• Seasonal vegetables (e.g., carrots, zucchini, bell peppers), for serving Seasonal vegetables (e.g., carrots, zucchini, bell peppers), for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme, dried oregano, paprika, chili flakes, olive oil, salt, and pepper to create a marinade.
3. 3.
   Place the lamb leg in a roasting pan and rub the marinade all over the meat, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   Arrange the quartered potatoes around the lamb leg in the roasting pan.
5. 5.
   Roast the lamb leg in the preheated oven for approximately 2 to 2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
6. 6.
   Remove the lamb leg from the oven and let it rest for 15 minutes before carving.
7. 7.
   Serve the Lucanian-style roasted lamb leg with the roasted potatoes and seasonal vegetables.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, bone-in lamb leg for the best flavor and tenderness.
• Fresh herbs — Opt for fresh rosemary and thyme to enhance the aromatic profile of the dish.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a fluffy interior and crispy exterior when roasted.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes in the marinade.
• Baste the lamb leg with the pan juices every 30 minutes during roasting to keep it moist and flavorful.
• Letting the lamb leg rest after cooking allows the juices to redistribute, resulting in a more tender and succulent meat.
• Serve the roasted lamb leg with a drizzle of extra virgin olive oil and a squeeze of lemon for added freshness.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Carve the Lucanian-style roasted lamb leg into thin slices and arrange them on a platter. Serve alongside the roasted potatoes and seasonal vegetables. Garnish with fresh herbs for an extra touch of elegance.

Presentation advice

Present the Lucanian-style roasted lamb leg on a rustic wooden serving board or a large platter. Arrange the sliced lamb leg in an attractive pattern and surround it with the roasted potatoes and colorful seasonal vegetables. Sprinkle some fresh herbs over the dish for a pop of color.