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Lamb gigot with new onions
Preparation time : 10 mn - cooking 15 mn
Number of people : 6 		Difficulty : Level of difficulty Level of difficulty  
region Midi-Pyrénées
 ingredients :
 
  • 1 red Label lamb gigot (1.800kg)
  • 250g greedy peas
  • 1 bunch of new onions
  • 1 tomato
  • 1 glass of white wine
  • 75g butter
  • 10g sugar
  • salt and pepper 
    •  
     Preparation :
    Peel the onions but keep 1cm of the stem. Let them remain in a little water with 25g butter and the sugar.

    In the same time, start to cook the gigot during 25 minutes (th. 8/240°C). Lower the temperature of the oven (th. 6/180°C), add the onions in the dish and 10 minutes later add the crushed tomato and the white wine.

    This dish must cook 15 minutes per 500g. Then let rest before cutting the meat.

    Mix the juice of cooking with 50g butter.

    Serve the meat without to wait in warm plates with the sauce and the onions. Serve with greedy peas.

    Recipe suggested by the Regional Federation of the Sheep-fold Red Label Lamb in Ondes (Haute Garonne).

     
     

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