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Gigot d'agneau mariné à l'orange, au miel et à la vanille

Temps de préparation:

45 Minutes

Temps de cuisson:

45 Minutes

Sert :

6 Personnes



À propos de la recette

Une vanille fraîche, entièrement comestible, est piquée avec de l'ail dans l'agneau pour des saveurs plus subtiles.


  • 1 leg of lamb weighing around 1,500 kg

For the marinade

  • 50 ml juice and pulp of one or two organic oranges

  • 1 good clove of garlic

  • 1/2 pink onion cut into pieces

  • 2 Bourbon vanilla beans from Reunion, Comores or Madagascar

  • 1 root and some turmeric leaf

  • 30 gr of root and a few leaves of fresh ginger

  • 1 tbsp olive oil

  • 3 tbsp honey

  • 1/2 tsp fine salt

  • 5 berry pepper

The rest of the ingredients:

  • 4 good cloves of garlic

  • The bark of fresh vanilla pods used for the marinade

  • 1 pink onion

  • 50 ml organic orange juice

  • 1 drizzle of olive oil

  • a little water


4 hours before and ideally the day before, prick the lamb with the garlic cloves cut in half and the vanilla bark cut into sections of about 1 cm (garlic and vanilla bark in the same incision or separate, depending on your preference).

Arrange the 1/2 chopped onion at the bottom of a baking dish and the lamb on top.

Place all the ingredients for the marinade in a small blender and run it until you obtain a fine and slightly thick preparation. Using a pastry brush, brush the lamb with the marinade, paying particular attention to the incisions so that the flavours soak into the meat. Pour the rest of the marinade over the lamb, cover the dish with film and keep cool.

Take the meat out of the refrigerator 30 minutes before cooking. Meanwhile, preheat your oven to 240°C.

When the oven is hot, pour 50 ml of orange juice over the lamb then a drizzle of olive oil.

Add about 50ml of water around the meat and bake for 15 minutes so that the meat sears.

Lower the thermostat to 185°C for an additional 30 minutes.

Baste the lamb 2 or 3 times with the cooking juices and add water if necessary.

Leave the lamb to rest for 10 minutes in the oven, turned off and open, with aluminum foil placed tightly over the meat (so that it relaxes and the internal juices diffuse).

Place the lamb on a cutting board and cut into slices. Quickly collect the juice that comes out, mix it with the cooking juice, whisking it lightly and present it in a sauce boat.

Serve hot with the accompaniment that suits you (sautéed potatoes, mashed potatoes, green vegetables, legumes...). Here we opted for fresh green beans cooked in salted water then fried in the pan with butter, olive oil and a little orange marinade.

Note: allow 15 minutes of cooking per 500 g of meat for medium-rare cooking.

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