Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Westphalian Leg Of Lamb
spacer
Difficulty Level: Medium
Recipe Id: GER100

Westphalian Leg Of Lamb

  • 4 lb   leg of lamb  
  • 1    small onion, chopped 
  • 1 tablespoon   parsley  
  • 2 tablespoon   butter    
  • 1    bay leaf    
  • 1 cup   buttermilk  
  • 1 tablespoon   flour   
  • 1/2 teaspoon   salt
  • 1/8 teaspoon   black pepper  
  • 1 tablespoon   cornstarch  
  • 2 tablespoon   cold water          

1. Saute onion, carrot and parsley in butter until the onion is transparent.

2. Add bay leaf and buttermilk.

3. Sprinkle flour in a baking bag large enough to contain the lamb.

4. Place half the buttermilk mixture in the bag.

5. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mixture.

6. Seal bag and puncture in 3-4 places. Insert a meat thermometer into the thickest part of the meat.

7. Roast in a moderate oven (350 deg F) until lamb registers 165 degrees for medium or 180 deg for well done.

8. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.

9. Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened.

Serve sauce over sliced lamb.             


spacer



© 2017 Atomic Gourmet - Powered by infaCORE™