How do you store lamb leg with anchovies, oregano, and fattush salad?

Name: LAMB LEG WITH ANCHOVIES, OREGANO, AND FATTUSH SALAD
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: Lamb; 1 can of anchovies, about 8-10 fillets in oil; 8 cloves of finely chopped garlic; 2 tablespoons of oregano, fresh or dried; 1 sprig of rosemary; black pepper; 2 tablespoons of olive oil; 1 boneless lamb leg of about 1 kg; 3 thin slices of cold butter; strings to tie the meat; Fattush salad; 1 flat Lebanese bread; 0.5 teaspoon of cumin powder or crushed cumin; 1 romaine lettuce, cut into 4 cm pieces; 3 vine tomatoes; 3 spring onions, finely chopped; 0.5 teaspoon of fleur de sel; 1 bunch of flat parsley, washed and roughly chopped; 0.5 bunch of mint, washed and roughly chopped; 1 teaspoon of oregano; 1 pomegranate; 1 handful of olives; Dressing; juice of 0.5 pomegranate; 1 clove of finely chopped garlic; 2 tablespoons of wine vinegar; 1 tablespoon of lemon juice; pepper and salt

To optimally store the lamb leg with anchovies, oregano, and fattush salad, follow these guidelines: Lamb Leg: Cooling: First, let the lamb leg cool completely to room temperature before storing it. Avoid leaving it out of the refrigerator for more than 2 hours to prevent bacterial growth. Wrapping: Wrap the cooled lamb leg in aluminum foil or plastic wrap. You can also place it in an airtight container to protect it from drying out and odors from other foods in the refrigerator. Refrigerator: Store the wrapped lamb leg in the refrigerator. It is best to consume it within 3-4 days. For longer shelf life, you can also freeze the lamb leg. In the freezer, it can be stored for up to 2-3 months. Make sure to thaw it slowly in the refrigerator before reheating. Fattush Salad: Store separately: It is advisable to store the dressing and the crispy bread separately to prevent the salad from becoming soggy. Keep the dressing in a separate airtight container in the refrigerator and the bread in a sealed bag at room temperature. Salad: The chopped vegetables and herbs of the fattush salad can be stored in an airtight container in the refrigerator. It is best to eat this salad within 1-2 days, as the vegetables lose their crunch over time. Combining: Mix the salad with the dressing and the crispy bread just before serving to maintain the best texture and flavor. General: Label: If you decide to store the food, it is helpful to label the packaging with the storage date. This way, you always know until when the food is best consumed. Reheating: Heat the lamb leg evenly in the oven or on low heat in the pan. Avoid reheating the salad, as the fresh ingredients do not handle it well.

LAMB LEG WITH ANCHOVIES, OREGANO, AND FATTUSH SALAD

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20min + 1h in the oven

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Prepare a luxurious lamb leg 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, about 8-10 fillets in oil
8 cloves of finely chopped garlic
2 tablespoons of oregano, fresh or dried
1 sprig of rosemary
black pepper
2 tablespoons of olive oil
1 boneless lamb leg of about 1 kg
3 thin slices of cold butter
strings to tie the meat

Fattush salad
1 flat Lebanese bread
0.5 teaspoon of cumin powder or crushed cumin
1 romaine lettuce, cut into 4 cm pieces
3 vine tomatoes
3 spring onions, finely chopped
0.5 teaspoon of fleur de sel
1 bunch of flat parsley, washed and roughly chopped
0.5 bunch of mint, washed and roughly chopped
1 teaspoon of oregano
1 pomegranate
1 handful of olives

Dressing
juice of 0.5 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 together with the finely chopped oregano, rosemary, pepper, and salt. Add 2 tablespoons of olive oil and rub the entire piece of lamb leg, top, bottom, and inside, with it. Tie with four tying strings. Drizzle some olive oil in a baking dish, place the lamb leg in it, and lay thin slices of butter on top.

Place in the preheated oven at 180 °C for 1 hour. Baste regularly in between with the juices that come out. Let it rest for a moment and then slice it.

Tear the bread into pieces, place on a baking sheet, drizzle generously with oil, and bake for 5 minutes in the oven until crispy. Sprinkle with coarse salt and cumin.

Tear the romaine lettuce into pieces on a plate. Cut the tomato, cucumber, and spring onion finely and distribute them over the plate. Chop the herbs roughly, beat half of the pomegranate over the salad. Squeeze the other half with the citrus juicer and catch the juice. Mix the garlic, vinegar, and lemon juice with the pomegranate juice and season with pepper and salt. Pour over the salad. Gently mix in the crispy bread and olives. Sprinkle the chopped herbs on top.

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.