🍽️ Herb-Lamb Leg with Herb Marinade and Fresh Salad

Name: Herb-Lamb Leg with Herb Marinade and Fresh Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 leg of lamb (1,2 kg); 4 garlic cloves; 1 sprig rosemary; 2 sprigs sage; 0.125 l olive oil; 1 tsp mustard; 0.5 lemon (use the juice); 2 bay leaves; juniper berries; salt; pepper; 2 egg yolks; 0.125 l vegetable oil; salt (pepper); 1 tsp lemon juice; lemon zest; 1 iceberg lettuce; 1 handful watercress; 1 bunch radishes; 2 tbsp wine vinegar; 4 tbsp oil; salt; pepper

732 kcal · 30 min · 4 servings

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Ingredients

1 leg of lamb (1,2 kg)
4 garlic cloves
1 sprig rosemary
2 sprigs sage
0.125 l olive oil
1 tsp mustard
0.5 lemon (use the juice)
2 bay leaves
juniper berries
salt
pepper
2 egg yolks
0.125 l vegetable oil
salt (pepper)
1 tsp lemon juice
lemon zest
1 iceberg lettuce
1 handful watercress
1 bunch radishes
2 tbsp wine vinegar
4 tbsp oil
salt
pepper

Instructions

1. Wash the lamb leg thoroughly and pat it dry with a kitchen towel.
2. Peel the garlic cloves and cut them in half.
3. Pluck the herb leaves off the stems.
4. Place the herbs, salt, pepper, garlic, and juniper berries into a mortar.
5. Crush the ingredients in the mortar until you have a coarse paste.
6. Stir the herb paste together with olive oil, mustard, and lemon juice to form a marinade.
7. Crumble the bay leaves and stir them into the marinade.
8. Rub the lamb leg all over with the marinade.
9. Place the leg in a dish, cover it, and refrigerate it overnight.
10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. Take the lamb leg out of the refrigerator and lightly pat off excess marinade.
12. Place the leg in a baking dish and braise it in the oven for about one and a half hours.
13. Brush the leg with the remaining marinade repeatedly during the cooking time.
14. Remove the cooked leg from the oven.
15. Wrap the leg tightly in aluminum foil.
16. Let the wrapped leg rest for ten minutes.
17. Place the egg yolks in a bowl and whisk them.
18. Emulsify the oil by adding it in a thin stream.
19. Season the mayonnaise with lemon juice, lemon zest, salt, and pepper.
20. Clean the salad greens and wash the watercress.
21. Shake the watercress dry.
22. Wash the radishes and pat them dry.
23. Slice the radishes into thin rounds.
24. Then cut the radish slices into small batons.
25. Whisk vinegar, oil, salt, and pepper together to make a salad dressing.
26. Place the salad in a bowl and toss it with the dressing.
27. Slice the lamb leg into thin slices.
28. Arrange the lamb leg slices on plates.
29. Add a dollop of mayonnaise and the salad.

Nutrition per serving

kcal: 732
Protein: 54 g · Fett/Fat: 56 g · Carbs: 3 g