| Recipe from the Black Countess Lamb in Pepper Crust Ingredients2 cloves of garlic1.5 kg of degreased and boned lamb3 spoons of mustard4 spoons of ground pepper50 g of soft butter1 spoon of horseradish paste15 cl of cream1 spoon of aromatic vinegar2 pinches of sugar salt PreparationPreheat the oven to 240°C.Peel the garlic and crush it. In a bowl, mix it with mustard and butter until you obtain a cream with which you will brush the leg. Sprinkle the leg with pepper, pressing with your fingertips, to make it stick well. Place the leg on the grill of the oven that you have placed on the drip pan, filled with 15 cl of water. Bake for 30-45 minutes, depending on the desired degree of cooking, turning the leg halfway through cooking. Remove the leg from the oven, place it on the chopping board, cover with 2 or 3 sheets of aluminium and leave to rest for 10 minutes: it will be even more tender and fragrant. Pour the vinegar into the drip pan, grate with a spatula, to dissolve the cooking sauce and pour the mixture into a small saucepan. Add the cream, horseradish paste and sugar, cook over low heat, stirring, without bringing to a boil. Correct the sauce, pour into the sauce dish and serve the leg accompanied by the sauce. Garnish with herbs of your choice. |
ALL OUR SHOPS
