Leave the leg of lamb in the pickle for two days, then remove and rub dry. Lard with bacon.
Heat the lard and sear the leg of lamb on all sides, extinguish with the marinade, place the rack in the oven and continue cooking the leg at 230 °C for half an hour. (This value applies to a leg of lamb weighing 1000 g. For larger pieces, the roasting time is extended accordingly). Baste the leg with marinade from time to time.
When the roast is done, thicken the roast stock with crème fraîche and cover the roast with the sauce.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!