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Ingredients
| lamb legs: 6.5 lbs |
| nonfat buttermilk: 2 qts |
| salt: 2 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| water: 1 cup |
| sour cream: 1/2 cup |
| salt |
| black pepper |
Norwegian Marinated Leg of Lamb Surstek Av Lam
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- 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 oven to 325°F.
- Remove the lamb from the milk and discard the milk.
- Dry the meat and rub it with the salt.
- Place it on a rack in a 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°F.
- 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 the gravy.
- 10 servings.
- Scandinavian Feasts B.
- Ojakangas.