Norwegian Marinated Leg of Lamb Surstek Av Lam
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 2721.55-2948.35 g leg of lamb
- 1892.0 ml fat-free buttermilk
- 9.85 ml salt
- 29.58 ml flour
- 236.59 ml water
- 118.29 ml sour cream
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
Olha7397
Canada