Recipe for Pan-Seared Lamb Leg & Duchess Potatoes

Preheat the oven to 200°C.

Steam the peeled potatoes cut into small cubes for 40 minutes.

Pass them through a potato ricer into a bowl. Incorporate the butter, salt, and a bit of nutmeg. Mix everything until the butter is completely melted.

First, add one whole egg and mix. Then incorporate the second whole egg and mix. Add the two yolks and mix. Pour the mixture into a piping bag fitted with a fluted nozzle. Pipe small roses onto a baking sheet lined with parchment paper. Bake for 30 minutes.

Place the leg of lamb in a baking dish. Sprinkle with thyme and bay leaves, and arrange the garlic cloves all around. Season with salt and pepper, drizzle with oil, and place in the oven. Let it cook for about 45 minutes at 180°C, basting the leg regularly with its cooking juices.

To finish, cover with aluminum foil and let the leg of lamb rest in the turned-off oven for 10 minutes before serving with the duchess potatoes.