For the dressing, pour buttermilk into a large container. Add rosemary and thyme sprigs as well as pepper, bay leaves, juniper berry and mustard seeds. Stir in the juice of one lemon.
Peel the onions and cut them into rings. Put half of them into the marinade. Pour in the meat. Top with the remaining onion rings and baste with the marinade. Put leg of lamb in refrigerator with lid closed and let it marinate for one night.
The other day, remove meat from marinade. Dry with kitchen roll. Pour marinade through a sieve and save for the sauce. Heat lard in a roasting pan.
Brown leg of lamb on all sides. Put everything into the oven heated to 220 °C. Add onions and spices from the marinade. Roast leg for 1 1/2 hours.
After 35 min reduce heat to 200 °C. Occasionally pour a little red wine or water and brush the leg with roast stock.
Rinse zucchini and tomatoes. Cut the zucchini into thick sticks, the tomatoes into slices and add to the roast stock. Roast meat for another half hour at 180 °C.
Cut the leg of lamb into pieces and serve with the vegetables. For the sauce, strain the roast stock through a sieve. In the process, kitchen herbs, spices and onions should be well pressed through.
Stir 125 ml of marinade with a little flour and 100 g of creamed milk. Stir the mixture into the boiling roast stock.
The leg of lamb goes well with rosemary potatoes.
Our tip: Whom
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