This Westphalian-style leg of lamb offers a comforting twist on traditional roasting. The meat is gently cooked in a bag with aromatic onions, parsley, and bay leaf, then finished with a rich, tangy buttermilk sauce. The result is incredibly tender lamb with a smooth, flavorful gravy that cuts through the richness. Perfect for a hearty family dinner or a festive gathering, this dish brings warm, rustic flavors to your table. It&# 226;ÂÂs simple to prepare yet impressive enough for guests, relying on accessible ingredients for a deeply satisfying meal.
Westphalian Leg Of Lamb
Description
This Westphalian-style leg of lamb offers a comforting twist on traditional roasting. The meat is gently cooked in a bag with aromatic onions, parsley, and bay leaf, then finished with a rich, tangy buttermilk sauce. The result is incredibly tender lamb with a smooth, flavorful gravy that cuts through the richness. Perfect for a hearty family dinner or a festive gathering, this dish brings warm, rustic flavors to your table. It&# 226;ÂÂs simple to prepare yet impressive enough for guests, relying on accessible ingredients for a deeply satisfying meal.Ingredients
Directions
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Preheat oven to 350ðF (180ðC).
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In a skillet, melt butter over medium heat. Add chopped onion and parsley, sautéing until the onion is soft and transparent.
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Stir in the bay leaf and buttermilk, heating gently for a minute to combine flavors. Remove from heat.
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Place a large roasting bag in a roasting pan. Sprinkle the flour evenly inside the bag.
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Season the leg of lamb generously with salt and pepper.
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Pour half of the buttermilk mixture into the bag, then place the lamb inside. Pour the remaining buttermilk mixture over the lamb.
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Seal the bag according to package instructions. Use a knife to prick the bag in 3-4 places to allow steam to escape.
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Insert a meat thermometer into the thickest part of the lamb, ensuring it does not touch bone.
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Roast in the preheated oven until the internal temperature reaches 165ðF for medium or 180ðF for well done, approximately 1 to 1.5 hours depending on size.
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Remove the bag from the oven. Carefully cut open the bag and strain the cooking liquid into a measuring cup or bowl, discarding solids.
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If necessary, add water to the strained liquid to make 1 cup total.
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In a small bowl, whisk cornstarch with 2 tablespoons of cold water until smooth.
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Pour the strained liquid into a saucepan and bring to a simmer over medium heat. Slowly whisk in the cornstarch mixture.
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Cook, stirring constantly, until the sauce thickens and becomes glossy.
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Let the lamb rest for 10 minutes before slicing. Serve slices topped with the warm buttermilk gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1498.8kcal
- % Daily Value *
- Total Fat 104.0g160%
- Saturated Fat 45.4g227%
- Cholesterol 457.7mg153%
- Sodium 416.2mg18%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 6.8g28%
- Sugars 4.7g
- Protein 117.8g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of water or broth to prevent drying out.
If you do not have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. You can also use regular milk, though the sauce will be less tangy.
Using a roasting bag helps keep the meat moist and reduces cooking time. Always ensure the bag is rated for your oven temperature.
For extra flavor, add a few sprigs of fresh rosemary or thyme to the bag along with the onion and parsley. You can also serve with traditional German sides like red cabbage or potato dumplings.
