Harz lamb in buttermilk

Name: Harz lamb in buttermilk
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1 kg triggered leg of lamb; 7-10 Tbsp Juice of 1 lemon; 3 Cloves; 6 black peppercorns; 1 l Buttermilk; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 350 ml dry white wine; 2 Bay leaves; 100 g Bacon, sliced; 600 g Brussels sprouts; 100 g Schmand; 1 TABLESPOON Flour; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TABLESPOON Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1 kg triggered leg of lamb
7-10 Tbsp Juice of 1 lemon
3 Cloves
6 black peppercorns
1 l Buttermilk
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
350 ml dry white wine
2 Bay leaves
100 g Bacon, sliced
600 g Brussels sprouts
100 g Schmand
1 TABLESPOON Flour
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TABLESPOON Butter

Directions

1
Wash leg of lamb, rub with lemon juice. Put the meat in a bowl with cloves and peppercorns. Sprinkle with buttermilk and cover and chill for 24 hours. Turn 1-2 times. Peel garlic and chop finely. Remove meat from the marinade and pat dry well. Season with salt and pepper. Heat oil in a roasting pan. Brown the meat on all sides. Add garlic and fry briefly. Add 400 ml water and wine, add bay leaf. Cover meat with the bacon slices, overlapping slightly. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Now and then pour the frying stock over the meat. Clean and wash the Brussels sprouts, put them into boiling salted water and cook for about 15 minutes. Mix sour cream with flour and add to the sauce. Add lemon zest to the sauce and season to taste. Drain the Brussels sprouts and let them drain. Melt butter in a pot, toss sprouts in it. Season to taste with salt and pepper. Cut leg of lamb into slices and serve with sauce and Brussels sprouts. Garnish with laurel
2
With 6 people:
3
24 hours waiting time