Leg of Lamb with Curd
- 1 boned Leg of lamb
- 200 grams Quark (or cream cheese)
- ½ pkg Toast (soaked in hot milk)
- 100 grams chopped Walnut
- 100 grams ham
- ½ l lamb stock
- 1 kilogram waxy potatoes
- 1 bunch Sage
- peppers (freshly ground)
- vegetable oil (for frying and for the roaster)
Mix the quark or cream cheese with soaked bread until smooth. Toast the walnuts. Add the toasted walnuts and diced ham to the quark mixture and knead into a mass.
Rinse the leg of lamb, pat dry and stuff with the quark mixture. Tie the leg of lamb with kitchen string, season with salt and pepper, and place on a greased baking tray.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F). Then pour the lamb stock over the leg of lamb and bake at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for an additional 60-80 minutes.
Peel the potatoes and cut into cubes. Cook in salted water for about 20 minutes. Then drain well and fry with chopped sage in hot oil. Season with salt and pepper.
Cut the leg of lamb into slices. Season with ground pepper to taste and serve with the potatoes.