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Traditional German Roasted Lamb Recipe – Oma's Lammbraten

Traditional German roasted lamb (lammbraten) marinated in buttermilk, then roasted to tender perfection. Perfect for Easter or any special occasion.

Ingredients:

• 4 - 5 pounds ( 1.8 - 2.3 kg) leg of lamb
• 6 cups (1.4 l) buttermilk
• ½ cup (115 g) butter, room temperature
• 2 tablespoons (30 ml) mustard
• 2 tablespoons (30 ml) tomato paste
• 2 tablespoons fresh basil and rosemary, finely chopped (if desired)
• 2 cloves garlic, crushed
• 1 teaspoon (5 g) salt 
• freshly ground pepper
• 1 cup (240 ml) white wine
• 1 tablespoon (8 g) cornstarch and a bit of cold water
• ½ cup (120 ml) whipping cream

Instructions:

1. Place the lamb roast into the buttermilk and marinate overnight in the fridge.
2. Preheat oven to 350°F.
3. Remove roast from buttermilk, rinse, and pat dry. (discard buttermilk)
4. Mix together the butter, mustard, tomato paste, basil, rosemary, garlic, salt, and pepper into a paste. Spread over the lamb roast.
5. Place roast onto a rack in the roasting pan and roast for about 2  hours or until internal temperature reaches 160°F.
6. Remove roast from roasting pan and let it rest, tenting with foil until you make the gravy.
7. De-glaze the roasting pan with the wine. 
8. Add the cornstarch dissolved in a bit of cold water to thicken gravy. Add whipping cream and stir. Season with salt and pepper, if needed.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated: April 14, 2025