* Exported from MasterCook *
Westphalian Leg of Lamb
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Lamb
Amount Measure Ingredient -- Preparation Method
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4 lb Leg of lamb
1 tb Parsley
1 Bay leaf
1 tb Flour
1/8 ts Black pepper
2 tb Cold water
1 Small onion, chopped
2 tb Butter
1 c Buttermilk
1/2 ts Salt
1 tb Cornstarch
Saute 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 3-4 places.
Insert a meat thermometer into the thickest part of
the meat. Roast in a moderate onev (350 deg F) until
lamb registers 165 deg for medium or 180 deg 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.
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