How do you keep lamb's leg with anchovies, oregano and Fattoush Salad?

To optimally store the leg of lamb with anchovies, oregano, and Fattoush Salad, follow these guidelines: Lamb's leg: cool: let the leg of lamb first cool down to room temperature before you keep it. Avoid leaving it outside the fridge for more than 2 hours to prevent bacterial growth. Packaging: Wrap the cooled leg of lamb in aluminum foil or plastic wrap. You can also place it in an airtight container to protect it against drying out and odors of other foods in the fridge. Refrigerator: Store the packaged leg of lamb in the fridge. It is best to consume it within 3-4 days. For a longer shelf life you can also freeze the leg of lamb. It can be stored for up to 2-3 months in the freezer. Make sure you slowly thaw it in the fridge before you warm it up again. Fattoush Salad: Save separately: It is advisable to save the dressing and crispy bread separately to prevent the salad from becoming limp. Store the dressing in a separate airtight container in the fridge and the bread in a closed bag at room temperature. Salad: You can store the sliced vegetables and herbs of the Fattoush Salad in an airtight container in the fridge. It is best to eat this salad within 1-2 days, since the vegetables lose their crispiness over time. Merging: Mix the salad only with the dressing and the crispy bread just before serving to maintain the best texture and taste. General: Label: If you decide to save the food, it is useful to label the packaging with the date of storage. That way you always know until when the food can best be consumed. Warm up: heat the leg of lamb evenly in the oven or on a low heat in the pan. Avoid heating the salad, since the fresh ingredients cannot handle this well.

Lamb's leg with anchovies, oregano and fattoush salad

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20min + 1h in the oven

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Prepare a luxury leg of lamb with anchovies and serve with fresh Fattoush Salad - perfect for any festive dinner.

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Ingredients

What do you need?

Quantity: 4P

Lamb
1 can of anchovies, +- 8-10 fillets on oil
8 cloves of finely chopped garlic
2 tablespoons oregano, fresh or dried
1 branch rosemary
black pepper
2 tablespoons of olive oil
1 summoned leg of lamb of approximately 1 kg
3 fine slices of cold butter
strings to tie the meat

Fattoush Salad
1 flat Lebanese bread
1/2 coffee spoon of cumin powder or bruised cumin
1 Roman lettuce, cut into 4 cm pieces
3 Troostomaten
3 spring onions finely chopped
1/2 teaspoon Fleur de Sel
1 bunch of flat parsley, washed and coarse minced meat
1/2 bunch of mint, washed and coarse minced meat
1 teaspoon of oregano
1 pomegranate
1 handful of olives

Dressing
juice of 1/2 pomegranate
1 clove of finely chopped garlic
2 tablespoons of wine vinegar
1 tablespoon of lemon juice
pepper and salt

Preparation method

How do you make this?

Preheat the oven to 180 ° C.

Finely chop the garlic and anchovy fillets, mix with the finely chopped oregano, rosemary, pepper and salt. Add 2 tablespoons of olive oil and rub the full piece of lamb's leg, upper, lower and inside, with it. Tie up with four binding roofs. Drizzle some olive oil in a baking dish, place the leg of lamb and place thin slices of butter.

Place 1 hour in the preheated oven at 180 ° C. Oversaus regularly in between with gravy that is released. Let it rest for a while and then cut into slices.

Tear the bread into pieces, place on a baking sheet, sprinkle generously oil over it and bake in the oven for 5 minutes. Sprinkle coarse salt and the cumin over it.

Tear the Roman lettuce into pieces on a dish. Finely chop the tomato, cucumber and spring onion and divide over the plate. Coarsely chop the herbs, beat half of the pomegranate over the salad. Squeeze the other half on the juicer and catch the juice. Mix the garlic, vinegar and lemon juice with the pomegranate juice and season with salt and pepper. Pour over the salad. Mix in the crispy bread and the olives loosely. Sprinkle the chopped herbs over it.

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Tips

Do you have a thermometer? Then you measure a core of 60-65 ° C to have beautiful ros. to have meat. The Fattoush Salad is also delicious with extra slices of raw zucchini.

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