For the baked Easter lamb with potato and wild leek salad, boil the potatoes in lightly salted water with 1 teaspoon of caraway seeds. In the meantime, mix well mustard with salt, beef broth, vinegar, pepper, onion and oil.
Peel the potatoes while they are still hot, cut them into thin slices and add them to the marinade.
Mix wild garlic, parsley and sour cream in a blender to a creamy paste, season strongly with salt and freshly ground pepper.
Cut chops from the lamb loin, season with salt and pepper and toss in the flour. Beat the eggs, add the lightly whipped cream.
Coat the chops and finally turn them in the breadcrumbs. Fry the chops in hot oil until golden brown. Mix the finished potato salad with 1-2 tablespoons of wild garlic paste.
Arrange the leaf salad and serve the baked Easter lamb with potato and wild garlic salad.