Nordic Buttermilk-Marinated Leg of Lamb
- Low calorie
- Low carb
- Easy recipes
Ingredients
- 1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each)
- 6 to 8 cups (1.5 to 2 L) buttermilk
- 4 cloves garlic, pressed or minced
- 1-1/4 tsp (6 mL) salt
- 1/2 tsp (2 mL) black pepper
- 3/4 cups (175 mL) meat or vegetable stock
- 1/2 cup (125 mL) sour cream
Preparation
If lamb is tied into roast, untie. Place lamb in resealable plastic bag or glass or ceramic bowl; cover with buttermilk. Refrigerate for 4 days, turning lamb often if not fully covered by buttermilk.
Remove lamb from buttermilk marinade, discarding buttermilk; wipe dry with paper towels. Tie into roast. Sprinkle all over with garlic, salt and pepper. Place on roasting pan and roast in 325F/160C oven until lamb reaches desired doneness, about 1-1/2 hours for medium-rare or internal temperature of 150F/65C. Transfer lamb to platter; let stand for 5 to 10 minutes.
Meanwhile, skim fat from pan juice. Pour stock into roasting pan over medium heat; bring to boil, scraping up brown bits in pan with wooden spoon. Reduce liquid by about one-third. Whisk in sour cream; bring to boil, then scrape into sauceboat.
Makes 6 to 8 servings.
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