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!