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.
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