Usuba
Lamb Leg in Mustard-Herb Crust with Mashed Potatoes
Juicy meat with crispy breading made from Dijon mustard, cumin, and aromatic herbs. Served with tender creamy mashed potatoes with butter. A festive dish with rich flavor.
- Total
- 100 min
- Standard serving
- 425.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the garlic and cut the cloves lengthwise. Crush the black peppercorns with the flat side of a knife. Grind the cumin in a mortar or finely chop it with a knife. Separate the thyme and rosemary leaves from the stems and finely chop the leaves.
- 2
Step 2
Mix black peppercorns, cumin, thyme and rosemary leaves with Dijon mustard, ground white pepper and paprika. Add salt and stir well.
- 3
Step 3
Make thin cuts in the lamb with a knife. Lard the top part of the piece with garlic.
- 4
Step 4
Place the meat on a baking sheet and coat with mustard mixture. Bake in a preheated 160 °C oven for 60 minutes. Then increase the temperature to 180 °C and bake for another 15 minutes.
- 5
Step 5
Remove the meat from the oven and let it rest for 15 minutes.
- 6
Step 6
Peel the potatoes, cut them into large chunks, and boil for 15 minutes until tender. Drain the water, pour in the cream, and blend the potatoes with a blender until you reach a liquid puree consistency. Add butter, season to taste with salt, and stir.
- 7
Step 7
Garnish the lamb with cilantro sprigs and serve with mashed potatoes.
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