Gigot Steak in Parchment

Prepare: fifteen min.

Bake: thirty min.

Season the lamb gigot steaks with salt and pepper. Sear in the hot clarified butter for thirty seconds on each side. Place on the parchment or baking paper.

Remove the skin from the garlic and quarter it. Cut the lemon into 4 slices and these into quarters.

Spread the garlic, lemon quarters and oregano sprigs evenly over the steaks and drizzle with the olive oil. Close the paper into packets and place on a baking sheet.

Roast the gigot steaks in the oven heated to 160 °C on the second rack from the bottom for about thirty minutes until pink.

Serve with a yogurt sauce and fried potatoes.

Tip: Use creamy natural yogurt for an even finer result!

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