Food > Recipe Directory > Courses/Meal Type > Dinner > Nordic Buttermilk-Marinated Leg of Lamb
Nordic Buttermilk-Marinated Leg of Lamb Recipe
Nordic Buttermilk-Marinated Leg of Lamb
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.
- Serving(s)
- 6 to 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 236 |
| Protein | 31 g |
| Fat (total) | 11 g |
| Sat. Fat | 5 g |
| Carbohydrate | 2 g |
| Cholesterol | 117 mg |
| Sodium | 509 mg |
| Calcium | 3 % RDI |
| Iron | 19 % RDI |
| Vitamin A | 2 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 1 % RDI |
Also in this menu:
Source
Homemakers Magazine: April 2006
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