Westphalian Leg of Lamb
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
leg of lamb
|
|
| 1 | small |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
leg of lamb
|
|
| 1 | small |
onions
chopped |
|
| 15 | ml |
parsley leaves
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
Directions
Sauté onion, carrot and parsley in butter until the onion is transparent.
Add bay leaf and buttermilk.
Sprinkle flour in a baking bag large enough to contain the lamb.
Place half the buttermilk mixture in the bag.
Sprinkle lamb with salt and pepper.
Place lamb in bag, and cover with remaining buttermilk mixture.
Seal bag and puncture in 3 to 4 places.
Insert a meat thermometer into the thickest part of the meat.
Roast in a moderate oven (350℉/180℃) until lamb registers 165 degrees F for medium or 180 degrees F for well done.
Carefully strain liquid from bag.
Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water.
Add to liquid, cook over medium heat until thickened.
Serve sauce over sliced lamb.
