Norwegian Marinated Leg Of Lamb Surstek Av Lam

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 -6 1/2 lbs leg of lamb
• 2 quarts fat-free buttermilk
• 2 teaspoons salt
• 2 tablespoons flour
• 1 cup water
• 1/2 cup sour cream
• salt and pepper

Recipe

• 1 trim the leg of lamb.
• 2 place in a nonaluminum pan or in a large, heavy-duty plastic bag.
• 3 pour the buttermilk over the lamb and refrigerate for 3 to 4 days.
• 4 turn the lamb often if the milk does not cover it completely.
• 5 preheat oven to 325°f.
• 6 remove the lamb from the milk and discard the milk.
• 7 dry the meat and rub it with the salt.
• 8 place it on a rack in a roasting pan.
• 9 pour the water into the bottom of the pan.
• 10 insert a meat thermometer into the thickest part of the roast, being careful not to let the thermometer touch the bone.
• 11 roast until the meat reaches 160°f.
• 12 deglaze the roasting pan by adding a little water to it and stirring up the drippings from the bottom of the pan.
• 13 strain the drippings and blend in the flour.
• 14 cook, stirring, until the gravy is thickened.
• 15 add the sour cream, salt, and pepper.
• 16 slice the roast and serve with the gravy.
• 17 10 servings.
• 18 scandinavian feasts b.
• 19 ojakangas.