Larded Leg of Lamb with Baked Potatoes

Put the leg of lamb in a large bowl, pour the buttermilk over it and leave for about 2 hours. Heat red wine vinegar in a small frying pan (vinegar must not make), add thyme, rosemary, tarragon. Remove from heat and cool, add 6 tbsp olive oil.

Dry the meat soaked in buttermilk with kitchen roll. Lard the leg of lamb with the frozen bacon strips and season. Make small cuts in the leg and insert the juniper berries. Stir the gorgonzola with the pressed garlic to make a paste and brush the inside of the leg of lamb with it. Roll up leg of lamb and tie with spaghetti. Heat olive oil in a frying pan and sear the leg of lamb on all sides.Place seared leg of lamb in a roasting pan and brush the meat with the prepared red wine marinade. Stir the rest of the marinade with the red wine and brandy. Roast the leg of lamb in the oven heated to 200 degrees for a good hour. In the meantime, keep brushing with the marinade.

Rinse the potatoes, wrap them in aluminum foil and cook them in the oven next to the roasting pan. Towards the end of the roasting time, reduce the temperature and rest the leg of lamb in the turned-off tube for about 15 more minutes. For the chive sauce, stir finely chopped chives with pressed mustard, garlic, sour cream, vinegar, salt and pepper.

Remove kitchen twine from leg of lamb and cut into slices. Cut the baked potatoes

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