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INCREDIANTS :
1 gigot of 1.8 kg.
1 head of garlic.
1 bunch of flat - leaf parsley.
3 sprigs of mint.
3 stems of cilantro.
2 stems of rosemary.
2 wholemeal crackers.
2 tablespoons of olive oil.
1 tbsp grapeseed oil.
1.Take the lamb out of the refrigerator.
2.Rinse the parsley, mint and cilantro. Drain them, peel them and chop them finely.
3.Mix the biscuits. Pour the herbs into a bowl, add the crumbled rusks, olive oil, pepper and salt.
4.Preheat the oven to th. 7/210°. Coat the lamb with this mixture. Arrange it in a dish brushed with grapeseed oil.
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5.Detach the cloves of garlic, arrange them, without peeling them around the lamb. Add the rosemary leaves, 2 tbsp.
tablespoons of water in the bottom of the dish and cook for 1 hour, regularly basting the meat with the
6.Drippings. Collect the cloves of garlic, let the meat rest in the turned off oven.
7.Crush the garlic cloves, removing the skin. Add a few spoonfuls of defatted cooking juices to obtain a slightly thicker sauce. Carve the meat, serve on hot plates, with the garlic sauce.