Pickled Buttermilk – Lamb with Mustard – Herb – Crust

Summary

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

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Instructions

1. 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.
2. This goes well with bacon beans and roasted potatoes.
3. Per serving:
4. 31g E
5. 8g KH
6. 35g F
7. 0.6 BE