recipes
Sliced leg of lamb on mustard mash
2021-12-04
Ingredients
- 500g leg of lamb, meat sliced and seasoned
- 2 onions chopped
- 4 cloves garlic chopped
- 1 small carrot sliced
- 1 tbsp. chopped fresh rosemary
- 1 glass red wine
- 3 bay leaves
- 2 medium sized tomatoes
- 300g tomato pulp
- Small bunch mint
- 2 tbsp. crushed almonds (Lamb brand)
- 50ml olive oil
- 2 medium sized potatoes, peeled and diced
- 50ml cooking cream (Ħanini)
- 1 tbsp. wholegrain mustard (Maille)
- 1 knob butter (Valio)
- 40g black eyed peas, soaked overnight in water (Or just used tinned)
Method
Heat a large pan with little olive oil and butter and seal the lamb slices on both sides. Add in the onions, garlic, carrots and rosemary and continue to cook to brown the vegetables. Splash in the red wine and evaporate, followed by the tomato pulp and bay leaves. Cover and simmer on low heat or place in the oven at 165°C for 75 minutes (add in the soaked black-eyed beans in the last 10-15 minutes of cooking time) Meanwhile, blitz together the mint, almonds and olive oil into a paste, season well with salt and pepper and place in the fridge. Boil the potatoes in a pan of salted boiling water, drain and mash together with the mustard, butter and cream and season with salt and pepper. Serve the mash as a base with the braised lamb and its juices. Drizzle the mint dressing around to garnish.
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