Lamb with Mayonaise Sauce and Salad

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Lamb with Mayonaise Sauce and Salad
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
For the lamb
1 Leg of lamb (1.2 kg)
4 garlic
1 sprig rosemary
2 sprigs Sage
liter olive oil
1 teaspoon Mustard
½ lemon (juiced)
2 bay leaves
Juniper berries
salt
peppers
For the mayonnaise
2 egg yolks
liter vegetable oil
salt (and pepper)
1 teaspoon lemon juice
grated Lemon peel
For the salad
1 Iceberg lettuce
1 handful Watercress
1 bunch Radish
2 tablespoons Wine vinegar
4 tablespoons vegetable oil
salt
peppers
How healthy are the main ingredients?
Radisholive oilWatercressMustardSagerosemary

Preparation steps

1.

For the lamb, rinse lamb and pat dry. Peel garlic and cut cloves in half. Pluck leaves from herb stems and crush with salt, pepper, garlic and juniper berries in a mortar. Mix with olive oil, mustard and lemon juice. Crumble bay leaves and stir into marinade. Rub over lamb and cover. Marinate overnight.

2.

Roast lamb in a preheated oven at 180°C (approximately 350°F) for 90 minutes, brushing with marinade occasionally. Remove finished lamb from oven, wrap in aluminum foil and rest for 10 minutes.

3.

For the mayonnaise, mix egg yolks with oil. Season with lemon juice, lemon zest, salt and pepper.

4.

For the salad, rinse iceberg and watercress and shake dry. Rinse radishes, pat dry, cut into slices and then columns. Mix vinegar and oil and season with salt and pepper. Mix salad in a bowl with dressing.

5.

Cut lamb into slices and serve with mayonnaise and salad.