Tender Leg of Lamb with Confit Potatoes

Ingredients

• 2 kg Leg of lamb (Ask the butcher to score the meat well; approximately 2 kg.)
• 4 tbsp Butter
• 2 tbsp Mustard
• 5 cloves Garlic (Chopped or crushed.)
• 1 Onion (Finely chopped.)
• 1 bouquet Fresh parsley (Chopped; one bouquet is approximately 30 g.)
• 1 tbsp Smoked paprika
• Salt (To taste.)
• Black pepper (To taste.)
• Olive oil (A drizzle, just enough to bind the marinade and achieve a creamy texture.)
• 1 kg Waxy potatoes (Cut into pieces.)

Steps

1. 1

   Take the leg of lamb out and prepare it, checking that the meat is well scored; these cuts will allow the marinade to penetrate to the center of the meat. Season all sides generously with salt and pepper, massaging the meat to distribute the seasoning evenly.

2. 2

   Prepare the marinade in a bowl by mixing the butter, mustard, chopped or crushed garlic, chopped onion, chopped parsley, and smoked paprika.

3. 3

   Add a drizzle of olive oil and mix until you have a creamy, smooth paste that can easily coat the leg of lamb.

4. 4

   Generously coat the leg of lamb with the marinade. Work it especially well into all the cuts to flavor the inside of the meat.

5. 5

   Cover the meat and ideally let it marinate in the refrigerator overnight. Take it out of the refrigerator before cooking so it can lose some of its chill.

6. 6

   Preheat the oven to 130 °C. Place the leg of lamb in a large ovenproof dish with the marinade coating it, then cook slowly for approximately 5 hours. The meat should become very tender and begin to pull away easily.

7. 7

   After these 5 hours of cooking, add the potatoes cut into pieces to the dish. Gently toss them with the juices and remaining marinade so they absorb the flavors without excessively moving the leg of lamb.

8. 8

   Return the dish to the oven for 1 additional hour, still at 130 °C, until the potatoes are perfectly tender and the meat pulls apart effortlessly.

9. 9

   Serve the leg of lamb piping hot with the potatoes and the reduced cooking sauce, spooning it over the meat just before serving.

Notes

The recipe recommends marinating overnight for more flavor. Long, low-temperature cooking is essential for achieving very tender meat. Check the doneness according to the size and shape of the leg of lamb; use a meat thermometer if possible, as the indicated cooking time is approximate.

Nutrition per serving

• main course
• lamb
• potatoes
• slow cooking
• oven
• festive meal
• Easter
• gluten-free