This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto the meat before it’s roasted: divine.
Ingredients
- 1 quart buttermilk
- 6 garlic cloves, minced
- Kosher salt and black pepper
- 1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)
- 3 tablespoons whole-grain mustard
- 1 tablespoon dried savory or thyme
- Nutritional Information
Nutritional analysis per serving (10 servings)
709 calories; 46 grams fat; 20 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 62 grams protein; 219 milligrams cholesterol; 417 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
- In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
- Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
- Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.
Dining and Cooking