7-hour leg, and its Peruvian mashed potatoes
For Easter, it's leg of lamb!
I do not eat meat anymore, but our family tradition is leg of lamb. So I choose high quality local meat, no hormones, no antibiotics, and organic.
This recipe of leg of 7h is inspired by that of Alain Ducasse, and I accompany it with a purée peruvian way (causa).
Ingredients for leg of lamb for 8 people
1 leg of boneless lamb of 1.4 kg
3 or 4 bards of bacon
20 cl of veal stock
10 cl of dry white wine
3 heads of garlic
1 onion
2 carrots
1 bouquet garni (thyme, bay leaves, sage, rosemary, oregano) tied with a string
olive oil
pink Himalayan salt and ground black pepper
Equipment
Cast iron casserole
Preparation
Slice onions, garlic and cut carrots into small cubes.
Cut the bards of bacon into pieces.
Heat the olive oil in the casserole, and brown the leg over high heat, on all sides, for 5 minutes.
Remove the leg and reserve.
In the casserole, over medium heat, fry the onion, garlic, carrots and bacon for 2-3 minutes, stirring. Add the white wine, mix and let evaporate almost completely.
Put the leg back on the vegetables, add the veal stock and the bouquet garni.
Preheat your oven to 120 ° C (248 ° F).
Close the casserole, bake for 7 hours.
At the end of cooking, remove the oven from the oven. The meat comes off with a spoon, it will be deliciously melting and the vegetables will be candied. The Peruvian mash, detailed below, will go perfectly with the meat.
Ingredients for Peruvian puree (causa)
7 large and yellow potatoes
4 peppers sweet and yellow peppers, washed and cut in pieces
juice of 4 limes
1 drizzle of olive oil
Equipment
Manual potato masher
Preparation
Steam the potatoes.
Meanwhile, in a blender, mix the peppers with a little lemon juice and a drizzle of olive oil. You will get a juice that will serve as a binder for mashed potatoes.
Once the potatoes are cooked it is very important to pass them twice to mashed potatoes, still hot, and then leave to cool.
You can start to gradually add pepper juice to the mashed potato and mix well. Add the lime juice gradually, the taste must be subtle and the olive oil tenderloin. The key to the success of the "causa" is to add the ingredients little by little, so as not to overdo it salt or lemon puree. Mix the ingredients well. At the end of the mixing, the texture of the puree will be smooth and colored a beautiful yellow. The causa is ready. (If you have gloves you can do it by hand!)
Information
Eating lamb at Easter is a thousand-year-old Christian culinary tradition in memory of Christ's sacrifice and his passing from death to life. The lamb is symbol of the virtues of innocence, gentleness and kindness.