Pickled Buttermilk – Lamb with Mustard – Herb – Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg lamb (leg)
- 1 ½ liter buttermilk
- 3 bay leaves
- 5 juniper berries
- 5 grains pepper
- 8 tablespoon breadcrumbs
- 2 egg (s), including the yolk
- 6 tablespoon mustard (Dijon mustard)
- 4 tablespoon parsley
- 2 tablespoon rosemary
- 4 cloves garlic
- Salt, some cream
- 4 tablespoon oil (olive oil)
- some cream
Print Recipe
Pin Recipe Instructions
- Rinse the leg of lamb well under cold water. Prepare a marinade from buttermilk, bay leaves, juniper berries and peppercorns. Place the leg of lamb in it overnight. After removing, pat dry and fry well in olive oil in a roasting pan. Prepare a mixture from breadcrumbs, egg yolk, mustard, parsley, rosemary and some cream, add the crushed garlic cloves and 1 teaspoon salt. Distribute this mixture evenly on the leg of lamb. In the roaster with the lid closed in the oven at 180 ° C, fry in its own juice for approx. 2 hours, then remove the lid and leave in the oven for approx. 30 minutes so that the crust gets a nice color.
- This goes well with bacon beans and roasted potatoes.
- Per serving:
- 31g E
- 8g KH
- 35g F
- 0.6 BE
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