Harz Lamb in Buttermilk

One recipe makes 4 to 6 servings.

Rinse the lemon, grate the peel, place in a small bowl form and covered with foil in the refrigerator. Squeeze the juice of one lemon.

Rub the leg of lamb with the juice of one lemon. Place the meat in a tall container with the spices for the marinade, cover with well-salted buttermilk and refrigerate with the lid closed for 2 days. Every now and then turn the meat to the other side.

In a roasting pan, heat the oil and butter and sear the lamb on all sides. Mix the water with the white wine and add. Cover the meat with the bacon slices and put the roaster in the hot oven (gas mark 2). Roast the leg of lamb for about 1 1/2 hours, basting frequently.

Peel the garlic cloves and chop them with the washed parsley. Add to the roasting sauce together with the grated lemon peel. Mix the crème fraîche with the flour and stir into the sauce. Season again. Cut the leg of lamb into slices and bring to the table with enough sauce.

Serve with Thuringian dumplings.

As a vegetable garnish, Brussels sprouts or bacon beans are suitable.

For 6 servings:

Time required: 2 1/2 hours

Marinating time: 2 days

Our tip: Use a deliciously spicy bacon for a delicious touch!

Related Recipes:

Rabbit in Beer Sauce1. remove all suet from rabbit and divide into six to eight pieces, rinse and pat well with kitchen roll. Cut... Braised Shoulder ShankFor the braised shoulder shank, wash the meat and pat dry. Season with salt and pepper. Peel and finely chop... Bacon SauceFor the bacon sauce, put the butter in a pot and melt it, sauté the bacon in it (the fat from the bacon... Soppi Mondongo, Tripe SoupRinse the pig’s trotter properly under running water. Allow to bubble up with water. Skim off the foam... Smoked Wild Char with Red Beets and RöstiPress one beet to juice. Wrap the remaining beets with sea salt and caraway seeds in aluminum foil, place on a... Alsatian StewCut the meat into small pieces and season with salt, pepper and thyme. Chop the garlic and add to the meat... Turkish Spinach CasseroleRinse spinach, trim stems and boil in a large saucepan with a tiny bit of salt. Drain spinach and cool... Rosemary Chicken with Spicy SauceRinse the ready-to-cook chicken, dry it, cut it in half, cut off the wings and legs, and cut the breast and... 5-Spice Meat with Basmati RiceStir through 5-spice powder and oil. Rinse lamb, dry and cut into strips. Mix with the spice oil and let sit... Saddle of Venison with Chanterelles, Fig Confit and Polenta-SFor the polenta stars: heat the milk with butter, add the polenta, bring to the boil. Allow to swell at low...