Include in Print View:

Westphalian Leg of Lamb

Westphalian Leg of Lamb recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1499
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
  • Leg of lamb
  • Onion, chopped
  • Parsley, chopped
  • Butter
  • Buttermilk
  • Flour
  • Salt
  • Black pepper
  • Cornstarch
  • Cold water
Directions
  1. 1
    Preheat oven to 350°F (180°C).
  2. 2
    In a skillet, melt butter over medium heat. Add chopped onion and parsley, sautéing until the onion is soft and transparent.
  3. 3
    Stir in the bay leaf and buttermilk, heating gently for a minute to combine flavors. Remove from heat.
  4. 4
    Place a large roasting bag in a roasting pan. Sprinkle the flour evenly inside the bag.
  5. 5
    Season the leg of lamb generously with salt and pepper.
  6. 6
    Pour half of the buttermilk mixture into the bag, then place the lamb inside. Pour the remaining buttermilk mixture over the lamb.
  7. 7
    Seal the bag according to package instructions. Use a knife to prick the bag in 3-4 places to allow steam to escape.
  8. 8
    Insert a meat thermometer into the thickest part of the lamb, ensuring it does not touch bone.
  9. 9
    Roast in the preheated oven until the internal temperature reaches 165°F for medium or 180°F for well done, approximately 1 to 1.5 hours depending on size.
  10. 10
    Remove the bag from the oven. Carefully cut open the bag and strain the cooking liquid into a measuring cup or bowl, discarding solids.
  11. 11
    If necessary, add water to the strained liquid to make 1 cup total.
  12. 12
    In a small bowl, whisk cornstarch with 2 tablespoons of cold water until smooth.
  13. 13
    Pour the strained liquid into a saucepan and bring to a simmer over medium heat. Slowly whisk in the cornstarch mixture.
  14. 14
    Cook, stirring constantly, until the sauce thickens and becomes glossy.
  15. 15
    Let the lamb rest for 10 minutes before slicing. Serve slices topped with the warm buttermilk gravy.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1499kcal
% Daily Value *
Total Fat 104.0g160%
Saturated Fat 45.4g227%
Cholesterol 458mg153%
Sodium 416mg18%
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.

Read it online: https://www.chefs-mate.com/recipe/westphalian-leg-of-lamb/