Title: Westphalian Leg of Lamb
Categories: Entree Meat German Lamb
Yield: 6 Servings
| 4 | lb | Leg of lamb |
| 1 | | Small onion, chopped |
| 1 | tb | Parsley |
| 2 | tb | Butter |
| 1 | | Bay leaf |
| 1 | c | Buttermilk |
| 1 | tb | Flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | tb | Cornstarch |
| 2 | tb | Cold water |
Saute onion, carrot and parsley in butter until the onion is transparent.
Add bay leaf and buttermilk.
Sprinkle flour in a baking bag large enough to contain the lamb. Place
half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper.
Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag
and puncture in 3-4 places.
Insert a meat thermometer into the thickest part of the meat. Roast in a
moderate onev (350 deg F) until lamb registers 165 deg for medium or 180
deg for well done. Carefully strain liquid from bag. Measure and make up to
1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat
until thickened. Serve sauce over sliced lamb.