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Gigot d'agneau

Leg of lamb with sundried tomatoes

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 430
  • Lipides 30 g 46 %
    • Saturated fat  13 g
    • ++ Trans fat 0 g 65 %
  • Cholesterol 115 mg
  • Sodium  320 mg 13 %
  • Carbohydrate 8 g 3 %
    • Fibre  0 g 0 %
    • Sugars  7 g
  • Protein 30 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 2 %
    • Iron 20 %
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Recipe details

Ingredients

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Directions

  1. In a large freezer bag, combine dressing, balsamic vinegar, garlic, coriander seeds and hot pepper flakes. Add leg of lamb and seal bag. Shake bag to thoroughly coat lamb with marinade.
  2. Repeat several times during marinating time. Marinate in refrigerator for 4 hours. Preheat barbecue to medium heat. Remove lamb from freezer bag and drain well.
  3. Place lamb on oiled barbecue grill and cook, covered, for 20 minutes per side, or until meat is pink and internal temperature reaches 70°C (160°F).
  4. Remove from barbecue, cover with aluminum foil and let stand for 10 minutes. Garnish lamb with fresh coriander. Serve with grilled vegetables and couscous.

Variation: Replace the vinaigrette with Dijon mustard and the balsamic vinegar with cider vinegar.

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