Stuffed Leg of Lamb in Garlic Herb Crust

And this is how it is made:

1. for the filling, dice mushrooms and mix with the veal sausage meat.

Season heartily with fresh herbs, pink berries, chopped garlic, iodized salt and pepper and prepare into a solid quantity.

Season both sides of the boned leg of lamb with iodized salt and ground pepper, spread stuffing evenly on top and roll up.

3. for the herb crust, prepare breadcrumbs with the chopped herbs, garlic and olive oil to a quantity and spread all around the leg. Wrap with a pork net and cook on the broiler in a kettle grill for about 2 hours, turning back and forth to the other side.

Our Tip:

Lamb can be seasoned in an exceptionally wide variety of ways: thyme, garlic, tarragon, onions, rosemary, juniper berries, paprika, dill, curry, bay leaves and oregano. Especially people with high blood pressure can therefore do without salting, because the kitchen herbs already provide spicy flavor.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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