Marinated Leg of Lamb

By norsegal8

An old Norwegian method of preserving meat is to place it in a container with soured milk, which causes the meat to take on a mellow, sweet and sour flavor.

Ingredients

• 1 (6 to 6 1/2 pound) leg of lamb
• 2 quarts nonfat buttermilk
• 2 teaspoons salt
• 2 tablespoons flour
• 1 cup water
• 1/2 cup sour cream
• salt and pepper to taste

Preparation

Step 1

Trim the leg of lamb. Place in a nonaluminum pan or in a large, heavy-duty plastic bag. Pour the buttermilk over the lamb and refrigerate for 3 to 4 days. Turn the lamb often if the milk does not cover it completely.

Preheat the oven to 325 degrees.

Remove the lamb from the milk and discard the milk. Dry the meat and rub it with the salt. Place it on a rack with the roasting pan. Pour the water into the bottom of the pan.

Insert a meat thermometer into the thickest part of the roast, being careful not to let the thermometer touch the bone. Roast until the meat reaches 160 degrees.

Deglaze the roasting pan by adding a little water to it and stirring up the drippings from the bottom of the pan. Strain the drippings and blend in the flour. Cook, stirring, until the gravy is thickened. Add the sour cream, salt and pepper.

Slice the roast and serve with gravy.