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Buttermilk & Herb Lamb Roast

Anyone who is hesitate about marinating meat is bound to become an enthusiast after tasting the results of this recipe. For maximum flavour and melting tenderness, marinet the leg in the fridge for at least 12 or for up to 48 hours.

± 2 kg leg of lamb


500 ml buttermilk
1 cloves garlic, crushed
10 ml mixed dried herbs
grated lemon rind (optional)
5 ml salt
2,5 ml freshly ground black pepper
1 sprig fresh rosemary (optional)
50 g butter
30 ml cake flour

  1. Trim the leg of lamb neatly and remove any excess fat. Wipe the lamb clean with a damp cloth and place it in a large glass container.
  2. Combine the buttermilk, garlic and 5 ml of the dried herbs and pour over the meat. Cover and refrigerate for 12 to 48 hours, turning the meat occasionally and spooning the buttermilk mixture evenly over the meat.
  3. When ready to roast, remove the meat, wipe off most of the marinade and reserve the marinade.
  4. Sprinkle the meat with salt, pepper and the remaining herbs.
  5. Melt the butter in a heavy oven-roating pot and place the meat in the pot. Spoon a little melted butter over the meat, add the rosemary, if used, and cover with a lid.
  6. Bake the meat for 2 to 2.5 hours at 160 °C (20 minutes per 500 gram of meat plus 20 minutes extra)or until the meat is tender and browned.
  7. Remove the meat and allow to stand in the warming drawer at least 10 minutes before carving thinly against the grain, down towards the bone.
  8. Stir the flour into the pan juices, add 350 ml water and bring to the boil, stirring, to form a smooth sauce. Stir in 100 ml or more of the reserved buttermilk into the sauce and season to taste with salt and pepper.
  9. keep warm. Mix the remaining marinade with the cornflour and add to the roasting tin. Bring to boil while stirring until smooth and thickened.
  10. Serve the lamb with the sauce on the side.

 6 – 8 servings.

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 197.

The leg of lamb weighed 3 kg’s, so it almost did not fit in the Tupperware marinating dish!
The leg of lamb I was roasted on a rack in a Paella pan.
The lamb roasted for close to 3 hours at 160 °C.
Let the leg of lamb rest for 10 minutes before carving it.
The leg of lamb was refrigerated before it was carved into neat slices against the grain.
All that was left after carving the leg of lamb.
Prepare the sauce, then let it cool down before placing the saucepan in the freezer so that the fat can solidify. Remove the fat.
Bring the gravy to a boil, pour some of the gravy over the lamb and transfer the rest to a gravy boat.