Recipes from Alsace and Lorraine: Sauerkraut, quiche, pretzel and kugelhopf

Devil's palette, Alsatian style

Ingredients · Servings 6

Method · 1 h 40 min

Preheat the oven to 180°C (gas mark 6).
Place the ham hock in a baking dish and coat it generously with mustard. Sprinkle with mustard seeds. Pour the beer into the dish. Add the bay leaf.
Bake for 1 hour 30 minutes, basting the meat regularly with its cooking juices.
Once the meat is well browned, if the cooking time is not yet up, cover it with a sheet of aluminum foil.
Remove the lamb from the oven and serve hot or cold, with mashed potatoes.

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