Difference between revisions of "Gigot de Mouton"
RealRecipes (talk | contribs) m (Text replace - "Category:Creole Meat Dishes" to "Category:Meat Recipes Category:Louisiana Creole cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* 1 [[leg of lamb]] | * 1 [[leg of lamb]] | ||
| − | == | + | == Procedures == |
# Combine the [[salt]], [[black pepper]], [[cayenne pepper]], [[onion]], [[bell pepper]] and [[garlic]] together. | # Combine the [[salt]], [[black pepper]], [[cayenne pepper]], [[onion]], [[bell pepper]] and [[garlic]] together. | ||
# Cut slits in [[lamb]] all over; stuff seasoning mixture into the slits and rub remaining seasoning mixture all over the leg. | # Cut slits in [[lamb]] all over; stuff seasoning mixture into the slits and rub remaining seasoning mixture all over the leg. | ||
Latest revision as of 16:39, 16 July 2012
Description
French-style leg of lamb
Ingredients
- salt, black pepper and cayenne pepper, to taste
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 1 clove of garlic, minced
- 1 leg of lamb
Procedures
- Combine the salt, black pepper, cayenne pepper, onion, bell pepper and garlic together.
- Cut slits in lamb all over; stuff seasoning mixture into the slits and rub remaining seasoning mixture all over the leg.
- Brown in a hot oven (450°F) for 20 – 30 minutes; when brown lower heat to 350°F and continue to bake for 1 to 1½ hours.
