Walter's Gigot d'agneau chasseur (marinated roast lamb)
Walter's gigot d'agneau chasseur recipe combines deep, wine-infused marination with the foolproof roasting techniques of a classic leg of lamb. By soaking the meat in a bold Shiraz or Malbec, you allow the alcohol-soluble oils of the juniper berries to penetrate the meat, resulting in a "forest-floor" depth of flavor. Ingredients The Meat & Marinade 1 (approx. 2kg / 4.5 lb) bone-in leg of lamb , trimmed 2 cups bold Red Wine (Shiraz or Malbec preferred) 15 crushed Juniper berries 6 Garlic cloves , smashed 4 sprigs Rosemary & 6 sprigs Thyme , bruised 2 Bay leaves and 1 tsp Black peppercorns 2 Carrots & 1 Onion , roughly chopped 3 T Olive oil 2 T soy sauce For Searing & Seasoning Kosher salt and freshly ground black pepper Olive oil (for searing) Cooking Steps The Overnight Marination Begin by combining the wine, crushed juniper berries, rosemary, thyme, garlic, bay leaves, peppercorns, carrots, onion, and olive oil in a large ceramic dish or food-gra...
