Leg of Lamb Baked in Mustard and Herb Crust with Mashed Potatoes
Main Dishes • World
Description
Leg of Lamb Baked in Mustard and Herb Crust with Mashed Potatoes
Ingredients
- Lamb 55 oz
- Black Cumin (Cumin) 0 oz
- Dijon Mustard 5 oz
- Garlic 8 cloves
- Rosemary 0 oz
- Thyme 0 oz
- White Pepper (whole) 0 oz
- Cilantro 0 oz
- Salad Potatoes 20 oz
- 10% cream 5 fl oz
- Butter 0 oz
- Paprika 0 oz
Step-by-Step Guide
Step 1
Crush and peel the garlic, slice the cloves lengthwise, crush the peppercorns with the flat side of a knife, grind the cumin in a mortar or chop it finely with a knife, and separate the thyme and rosemary leaves from the stems, chopping the leaves finely.
Step 2
Mix the peppercorns, cumin, thyme leaves, and rosemary with the mustard, ground white pepper, and paprika, season with salt, and stir.
Step 3
Make small incisions in the lamb with a thin knife and insert the garlic into the top of the piece.
Step 4
Place the meat on a baking tray, coat it with mustard, and put it in a preheated oven at 320°F (320 degrees Fahrenheit) for 60 minutes, then increase the temperature to 355°F (356 degrees Fahrenheit) and bake for another 15 minutes.
Step 5
Remove the meat from the oven and let it rest for 15 minutes.
Step 6
Peel the potatoes, cut them into large pieces, and boil until tender for 15 minutes; drain the water from the potatoes, pour in the cream, and blend the potatoes with an immersion blender until smooth for about 20 seconds, add the butter, season with salt to taste, and mix.
Step 7
Garnish the lamb with cilantro sprigs and serve with the mashed potatoes.
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