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Norwegian Marinated Leg of Lamb Surstek Av Lam

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 flavour. This dish is also good served with boiled potatoes and steamed green beans.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@Olha7397
Contributor
@Olha7397
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"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 flavour. This dish is also good served with boiled potatoes and steamed green beans."
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  1. Olha7397
    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 flavour. This dish is also good served with boiled potatoes and steamed green beans.
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