Slow cooked leg of lamb in hay with dark Bastard X Uiltje beer, real Dutch white asparagus and smashed patatoes. Coat the leg of lamb with fresh herbs and grill it briefly on the BBQ. Then spread the hay in the Dutch Oven, pour in 2 cans of dark beer with the hay and cook slowly.
The recipe for this delectable slow-cooked leg of lamb in hay with dark Bastard X Uiltje beer, real Dutch white asparagus and smashed patatoes is inspired by a combination of traditional Dutch and contemporary culinary techniques. The idea of using hay to coat and cook meat comes from centuries-old methods of slow cooking, where the natural aromas of the hay blend with the flavor of the meat. The addition of the dark Bastard X Uiltje beer adds a deep, rich flavor to the dish, while the Dutch white asparagus provides a fresh and spring-like touch. This recipe thus masterfully combines tradition with innovation, offering a truly unique and delicious experience for all who enjoy it.
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1.3 kg Texel leg of lamb
200 grams of clean hay
12 grams of salt
4 grams of ground black pepper
8 grams of rosemary
6 grams of thyme
5 g oregano
3 grams of garlic
2 cans of dark beer
500 grams Dutch asparagus
500 grams of potatoes
200 grams of sour cream
50 grams of Parmigiano cheese
2 grams of parsley
Additional requisites:
Dutch Oven
Thermometer
Plate Setter
Heat The Bastard to a temperature of 220°C. immediately. Let the leg of lamb come to room temperature.
Chop the hard herbs (rosemary, thyme, oregano), clean and chop the garlic.
Coat the leg of lamb with the herbs and garlic and add salt and pepper to taste.
Tie up the leg of lamb with butcher's twine and grill it briefly in a direct flame (220°C) so that the outside is seared.
Wash the hay (if there is sand in it) and put it in the Dutch oven, pour in 2 cans of dark beer (in between, check if there is still enough liquid in it, add some extra beer if necessary), so that the hay is well wet. Reduce the temperature of the Bastard to 140°C. Put the Plate Setters on the Bastard, because you will cook the leg of lamb indirectly in the Dutch Oven. Place the briefly cooked leg of lamb on the hay and insert the thermometer, put the Dutch Oven on the Bastard with the lid on. Set the thermometer of the lamb at 52°C.
Place the potatoes on the Bastard with a plate setter underneath, for example on a cast iron plancha plate, and cook for about 35 minutes at 160°C.
Peel the asparagus twice all around and remove the bottom 2 cm. Grill these briefly (so that they get a grill strip) and add them to the Dutch oven about 15 minutes before your leg of lamb is ready so that they can finish cooking.
Remove the leg of lamb from the Dutch oven and let it rest for about 10 to 15 minutes before cutting it. (Remove the butcher's twine)
Smash the potatoes and spoon a dollop of sour cream on top and sprinkle with salt and pepper and some grated Parmigiano cheese and chopped parsley.
Cut the leg of lamb into nice slices as desired, place the Dutch asparagus against it on a board, together with the potatoes.
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