Oven-Confit Leg of Lamb with Potatoes

Ingredients

• Leg of lamb (The quantity is not specified.)
• Parsley (Quantity not specified.)
• Garlic (Quantity not specified.)
• Olive oil (Quantity not specified.)
• Mustard (Quantity not specified.)
• Espelette pepper (Quantity not specified.)
• Paprika (Quantity not specified.)
• Ground cloves (Quantity not specified.)
• Salt (To taste.)
• Pepper (To taste.)
• 1 verre Water (Added before the second cooking stage; the glass capacity is not specified.)
• Small potatoes (Cut just before adding them; quantity not specified.)

Steps

1. 1

   Place the parsley, garlic, olive oil, mustard, Espelette pepper, paprika, and ground cloves in a blender.

2. 2

   Blend until you obtain a smooth marinade.

3. 3

   Make a few incisions in the leg of lamb so the marinade can penetrate.

4. 4

   Season the leg of lamb with salt and pepper.

5. 5

   Massage the meat, then gently apply the marinade over the entire surface and into the incisions.

6. 6

   Wrap the leg of lamb first in parchment paper, then a second time in aluminum foil.

7. 7

   Bake at 150 °C for 4 hours.

8. 8

   After 4 hours, add a glass of water and the small potatoes, cut just beforehand.

9. 9

   Return to the oven at 170 °C for 1 hour, until the potatoes are very tender.

10. 10

    Remove the potatoes once they are tender.

11. 11

    Collect the cooking juices and reduce them over high heat for 1 to 2 minutes to make a sauce.

12. 12

    Pour the reduced sauce over the leg of lamb when serving.

Notes

The size of the leg of lamb, the quantities of the marinade ingredients and potatoes, and the capacity of the glass of water are not specified. The transcript does not clarify whether the leg of lamb should be unwrapped before adding the water and potatoes; follow the video's presentation if available.

Nutrition per serving

• main course
• French
• lamb
• oven-baked
• slow cooking
• gluten-free
• family meal