Gigot of Lamb with Roast Brandywine Tomatoes


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

Gigot or leg steak is one of my favourite cuts of lamb. Whether it s cooked over a searing char-grill or in a pan, it’s a great way to celebrate the arrival of the new seasons lamb. I find Welsh lamb is the tastiest – maybe because they have so much lush green grass on which to graze. Whatever it is, the farmers are doing something right. June or July is also the best month for lamb because, being older, it has by then developed more flavour and goes well with these great roast tomatoes.


  • Maldon salt and freshly ground black pepper
  • 4 leg steaks
  • 100 ml good olive oil

For the Roast Tomatoes

  • 1 kg Brandywine tomatoes, or another heirloom variety, blanched, skinned and halved
  • 4 sprigs of lemon thyme
  • Splash of olive oil
  • Splash of good-quality balsamic vinegar


Preheat a hot griddle or frying pan. Season the steaks well and drizzle with olive oil, then fry/griddle over a fierce heat until nicely coloured. I prefer the steaks to be charred on the outside and tender and pink in the middle. You will need to gauge this yourself, but allow about 3 minutes on each side. Touch and prod the meat to judge the cooking degree. Take from the heat and allow to rest.

To prepare the roast tomatoes, colour them in the same pan as the steaks over the same fierce heat with the lemon thyme. Season with Maldon salt, pepper and add a splash each of olive oil and balsamic vinegar to the pan.

Finish by adding the juices from the now rested lamb to the pan and serve immediately.