Baked lamb with honey and peanuts

A delicious and traditional recipe for baked lamb with potatoes

Ingredient

• 2 kilos of milk lamb leg
• 10 potatoes
• 2 lemons their juice
• 3 tablespoons garlic
• 2 tbsp mustard
• 2 tbsp dried thyme
• 100 ml olive oil
• 2 tbsp milk butter
• 100 ml white wine
• 200 ml hot water
• 1 chicken cube
• 5 small tomatoes
• Salt Pepper

For the sauce

•  10 sprigs of thyme (leaves)
• 1 tbsp dried thyme
• 100 g of Aegina pistachio
• 50 g of melted butter
• 50 g of olive oil
• 100 ml of honey
• 1 tbsp mustard
  1 tbsp lemon zest

Execution

1. We ask our butcher for the leg to be made of milk lamb and to be with the kidney together.
2. Peel and wash the potatoes.
3. Cut the potatoes into cubes and put them in a bowl, there add half the olive oil, the chicken broth dissolved in hot water, the mustard, 1 clove of chopped garlic, juice of 1 lemon, white wine, 1 tbsp. .s butter, salt, pepper and 1 tbsp thyme.
4. Mix them well and spread them in a pan.
5. Put the tomatoes cut in half scattered between the potatoes.
6. Wash the leg well, put the rest of the butter, olive oil, salt, pepper, thyme in a bowl and spread.
7. Make some holes and nail garlic cut into sticks.
8. Put the lamb on top of the potatoes and bake in a preheated oven at 170 degrees for 1 hour.
9. Then raise the temperature, spread the lamb with the icing and cook for about 25 minutes, spreading every 5 minutes.

For the sauce:

• Put all the ingredients in the multi and mash.