Gigot d'agneau au four et pomme de terre citronnées, GREMOLATA

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Gigot d'agneau au four et pomme de terre citronnées, GREMOLATA. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook Gigot d'agneau au four et pomme de terre citronnées, GREMOLATA using 6 ingredients and 3 steps. Here is how you can achieve it.

Bonne appétit

Ingredients and spices that need to be Make ready to make Gigot d'agneau au four et pomme de terre citronnées, GREMOLATA:

1. 1 gigot
2. 2 gousses d'ail hachées finement
3. 2 c a table d'huile d'olive
4. 1 c à s de zeste de citron +une pincée
5. 600 g pomme de terre jaunes brossées et coupées en deux
6. Sel, curcumma, gingembre, piment d'espelette

Steps to make to make Gigot d'agneau au four et pomme de terre citronnées, GREMOLATA

1. Dans un petit bol, melanger la menthe, l'ail, 2 c a tab de l'huile d'olive et 1 c a tab du zeste de citron. Saler et poivrer reserver
2. Dans une grande casserole d'eau bouillante salée, cuire les pommes de terre de 8à 10 minutes ou jusqu'elles soient tendres. Les égoutter et les mettre dans un bol. Ajouter du zeste de citron et 1c à thé du reste de l'huile saler, curcuma, gingembre, poivrer, reserver
3. Entre temps badigeonner le gigot d'agneau du reste d'huile, saler poivrer, dans un moule allant au four cuire le gigot au four pendant 2 heures ou jusqu'il soit bien tendre, parsemer le gigot en sortant du four de la gremolata, servir avec des pommes de terres

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