Rolled Lamb Gigot Roast with Garlic Sauce

Season the cut gigot on both sides with salt and pepper.

Finely chop the parsley and garlic and mix with breadcrumbs and 1/3 of the olive oil.

Spread the herb mixture on one side of the gigot piece. Next, roll the roast up tightly and tie with kitchen string. Place it in an ovenproof dish.

Preheat the oven broiler to 250 degrees.

Heat the remaining olive oil in a small pan. Drizzle the lamb gigot roast with the hot oil. Immediately sear in the heated oven on the middle shelf for 12-15 min.

Set the oven heat to 75 °C low and high and open the door to allow the excess heat to escape. Once the heat is about 75 °C, close the oven door again and let the roast cook for two to two and a half hours.

In the meantime, make the garlic sauce: Remove the skins from the garlic cloves, but leave them whole, and add them to the soup. Cover and cook over low heat until soft. Later, mash the cloves in the cooking liquid with a fork. Add the tomato puree and bring to the boil one more time. Add the heavy cream or the full sour cream.

Season the sauce with salt and pepper. Serve separately with the roast lamb.

Tip:

This roast can also be cooked on a spit on the broiler or in the conventional way in the oven at 220 degrees with watering (e.g. with white wine and soup).

with white wine and soup).

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