Lemon pork with potatoes

Lemon pork with potatoes
Meat 11-06-2013


2.5 kg pork leg, boneless
1 kg baby potatoes, boiled
2 lemons
10 sprigs of fresh thyme
70 g "Lof" Extra Virgin Olive Oil
50 g spicy mustard
50 g honey
1 tsp. cumin
3 vegetable stock cubes
125 g honey
50 g soft brown sugar



Preheat the oven to 180°C using the convection function.
Use the Multi to beat the mustard, the honey, the "Lof" Extra Virgin Olive Oil, the cumin, plenty of pepper, the vegetable stock cubes and put it aside.
On your counter, spread the leg on its "bad" side.
Cut in the middle (open it), but not all the way, as if trying to make a envelope.
Carve the meat so that it can absorb the marinade.
Pour the marinade into the “pocket” you created and make sure it goes everywhere. Any marinade left can be basted externally.
Use a string to tie the meat around the perimeter in several spots, so that it will remain fixed during cooking and have a nice shape.
Place the meat on a baking tray and cover with greaseproof paper and foil.
At this point, you can leave the meat to be marinated in the fridge for up to 24 hours.
Cook in the oven for 3 hours.
Shortly before the 3 hours have passed, prepare the potatoes and the glaze.
Place a pan over medium heat.
Lightly press the already boiled potatoes with your hand and add them in the pan along with the "Lof" Extra Virgin Olive Oil.
Sauté until they get a nice color on both sides.
Add the thyme, then the lemon juice and remove from the heat.
Take the pork out of the oven, remove the greaseproof paper and the foil and add the potatoes.
Put the honey and the brown sugar in a bowl, cover with cling film and place in the microwave for 1 min at 800 Watt.
Remove the cling film from the glaze and stir, for the ingredients to blend together.
Cut the string off the pork, carve with a knife and pour the glaze.
Place again in the oven at 200°C using the convection function for 20-25 mins.
Pour the juice that remains in the tray over the food and serve.