Summary

Ingredients

• 1 leg lamb weighing approx. 2 kg
• 40 cloves garlic, preferably fresh
• 6 sprigs thyme
• 3 tablespoon olive oil
• 1 jar white beans
• soy sauce
• salt
• Pepper from the grinder

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Instructions

1. Preparation:
2. Preheat the oven to 240 ° C (thermostat 8).
3. Put the gigot in a roasting pan and pour olive oil, salt, pepper, sprinkle with thyme leaves, spread the remaining thyme (twigs).
4. Separate the garlic and spread the cloves over the meat and in the roaster without peeling.
5. When the oven has reached the desired temperature, fry the gigot for about 50 minutes for a rosé result, and for about 60 minutes for a cuisson à point. Every now and then, pour the gravy over them so that the gigot doesn`t dry out.
6. After this time, cover the roasting pan with aluminum foil and let it rest in the warm (switched off) oven for another 10 minutes.
7. Heat the white beans and add a traît (splash) of soy sauce.
8. Carve the meat and serve with the garlic.
9. Tip:
10. with créme de ail (garlic cream)
11. To do this, remove the skin from the cooked garlic cloves. Mash the garlic with a fork and mix with the meat juice.
12. Serve the cream in a saucieré
13. Wine recommendation:
14. Listrac