Leg of suckling pig with grilled spring onions and roast potatoes

Name: Leg of suckling pig with grilled spring onions and roast potatoes
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 1 TABLESPOON Caraway seed; 2 Garlic cloves; 4 Stem(s) Thyme and marjoram; 7-10 Tbsp coarse sea salt; 1 (approx. 4 kg, pre-order from the butcher) Suckling pig leg; 100 g Butter; 1 TABLESPOON Honey; 1 Organic Lemon; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 kg small new potatoes; 2 red peppers; 4 Federation Spring onions; 120 g Breakfast bacon (12 slices); 1 collar Parsley; 400 g firm whole milk yoghurt; 4 Branches of rosemary; 2 TABLESPOONS Olive oil; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil; 2 Grill trays

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 8

1 TABLESPOON Caraway seed
2 Garlic cloves
4 Stem(s) Thyme and marjoram
7-10 Tbsp coarse sea salt
1 (approx. 4 kg, pre-order from the butcher) Suckling pig leg
100 g Butter
1 TABLESPOON Honey
1 Organic Lemon
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 kg small new potatoes
2 red peppers
4 Federation Spring onions
120 g Breakfast bacon (12 slices)
1 collar Parsley
400 g firm whole milk yoghurt
4 Branches of rosemary
2 TABLESPOONS Olive oil
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil
2 Grill trays

Directions

1
Finely crush caraway seeds in a mortar. Peel garlic. Wash thyme and marjoram, pluck leaves from the stalks. Chop herbs and garlic finely. Mix 1 tablespoon sea salt and other prepared ingredients
2
Wash the meat, dab dry and cut the rind into a rectangle with a sharp knife. Rub vigorously with prepared seasoning salt. Wrap leg firmly in cling film and chill overnight
3
Prepare grill for indirect grilling method. Grill the leg on it for 2 1/2-3 hours in a closed grill. Add the barbecue briquettes after each approx. 1 hour
4
In the meantime, mix 50 g of softened butter and honey. Wash lemon hot, grate dry and thinly grate the peel. Halve the fruit and squeeze the juice of one half. Knead 50 g soft butter, 2 tbsp. lemon juice, lemon peel and breadcrumbs. Season to taste with salt and pepper. Form into a roll, wrap in cling film and chill
5
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Clean, wash and roughly dice the peppers. Clean and wash spring onions. Halve the bacon slices lengthwise and wrap the spring onions around them. Halve the finished potatoes
6
For the dip, wash parsley, shake dry, pluck leaves from the stems and chop. Mix yoghurt and parsley and season with salt and pepper. Wash the rosemary, shake dry
7
Season potatoes and peppers with salt and drizzle with oil. Put spring onions and potato and paprika mixture separately in 2 grill trays. For the last approx. 30 minutes, place them next to the leg on the grill. Season potatoes with rosemary. Spread the leg with butter-honey mixture. Turn the potatoes and spring onions in the trays. Season with salt. After about 15 minutes, slice lemon butter and spread it over the spring onions
8
Remove meat from the grill, wrap in aluminium foil and let it rest for about 10 minutes. Cut into slices. Arrange vegetables, potatoes, meat and dip
9
Waiting time approx. 12 hours