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)

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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-grade bag. Submerge the lamb in the liquid, covering it tightly, and refrigerate for 12 to 24 hours. Turn the lamb once halfway through the soak to ensure even penetration. This long soak is vital because the wine extracts essential oils from the juniper that a dry rub cannot replicate.

Tempering and Preparation

Remove the marinated lamb from the refrigerator at least one hour before cooking to allow it to come to room temperature; this ensures the meat cooks evenly throughout. Ensure the meat is patted bone-dry with paper towels. Preheat your oven to its broil setting to prepare for the initial sear.

The Sear

Rub the entire surface of the lamb with olive oil and season generously with kosher salt and black pepper. Place the lamb fat-side down in a heavy roasting pan. Broil for approximately 5 minutes per side (about 10 minutes total), turning once, until the exterior is deeply browned and sizzling. Took about 7 minutes per side in our high sided roasting pan.

Roasting 

Remove the pan from the oven and lower the temperature to 160°C (325°F). Cover the meat loosely with a tent of aluminum foil.

Timing and Doneness

Place the lamb back in the oven and roast for approximately 1 hour (roughly 20 minutes per pound). Use a meat thermometer to check the internal temperature at the thickest part of the leg. For a perfect medium-rare, pull the lamb out when it reaches 57°C (135°F). The temperature will continue to rise to a finished 63°C (145°F) while it rests.

Resting

Transfer the lamb to a carving board and let it rest, undisturbed, for at least 15 to 20 minutes. This allows the muscle fibers to relax and reabsorb the juices; carving too early will cause the flavorful moisture to run out, leaving the meat dry.

Make a gravy from the pan drippings ie. add flour and stir till smooth, then add boiled water and any seasonings, eg. some wine, salt, Marmite, Maggi sauce, nutmeg. Run gravy through a sieve before serving to get rid of lumps.

Carve the lamb and serve with mashed potatoes and roasted vegetables, or orzo, ratatouille or large flat noodles.