1 Leg of lamb
2 dl blueberries
1/2 dl. timian
1/2 rosemary
1/2 olive oil
salt and pepper

Heat oven to 180°C.
Cut slits in the top of the leg of lamb, every cm or so. Coarsely chop the timian and rosemary. Crush the blueberries and mix with the olive oil. Rub the spice mix on the lamb along with salt and pepper and place it in the oven for 1 1/2 hour or until the internal temperature of the lamb reaches 65°C

Brussel sprouts and potato salad
600 g small potatoes
200 g brussel sprouts
200 g butter
100 g walnuts
salt and pepper

Boil the potatoes in saltwater and then cut in two. Wash the Brussel sprouts and cut side down. Roast the walnuts on a baking trey in an oven for 10 minutes on 160°C. Finely chop the estragon. Melt a piece of butter in skillet, ad the potatoes and then the Brussel sprouts, walnuts and estragon when the potatoes start to brown. Season with salt and pepper.

Cucumber and horseradish sause
180 g sour cream
100 g cucumber relish
10 g horseradish
salt

Mix everything together in a bowl and season with salt.