Ingredients for the green sauce:
Frankfurt’s classic green sauce consists of seven herbs: parsley, borage, mushrooms, cress, burnet, sorrel and chives. As a variation, you can also use other herbs of your choice such as oregano, sage, basil, coriander, tarragon and wild garlic. You need a few stems of each.
Peel and dice the onion, fry in vegetable oil and let cool. Wash the herbs and put them in a blender jar. Cut the avocado, remove the skin and add the pulp, yogurt and avocado oil. Also add the cooled onions, peas (frozen goods must be thawed first), a little salt and jam. Blend well with a hand blender and season with salt, pepper, lemon juice and maple syrup.
Ingredients for the mushrooms:
Clean the mushrooms, cut them into small pieces and fry them in vegetable oil. Salt at the same time.
Ingredients for the leg of lamb:
Salt the loins and rub them with lemon peel. Cook gently on all sides in a pan with the garlic. Remove from pan and let cool. Repeat this process 3-5 times depending on the thickness. Then we let the meat rest for 8 minutes, cut it into pieces and do a cooking test. If it is still too raw, repeat the process.
Put the sauce on a plate, cut the meat into pieces and put it on top. Serve the mushrooms alongside.