Trim the leg of lamb. Place in a non-aluminum 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.
Author's Comments
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.
Instructions
Trim the leg of lamb. Place in a non-aluminum 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.
Author's Comments
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.
Scandinavian Feasts B. Ojakangas
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