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
Pickled Buttermilk – Lamb with Mustard – Herb – Crust
Pickled Buttermilk – Lamb with Mustard – Herb – Crust

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

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