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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 kilograms) leg of lamb
• 6 cups (1.4 liters) buttermilk
• ½ cup (114 grams) butter, room temperature
• 2 tablespoons (30 milliliters) mustard
• 2 tablespoons (30 grams) tomato paste
• 2 tablespoons (6 grams) each finely chopped fresh basil and rosemary (optional)
• 2 garlic cloves, crushed
• 1 teaspoon (6 grams) salt, plus more to taste
• freshly ground black pepper, to taste
• 1 cup (240 milliliters) white wine
• 1 tablespoon (8 grams) cornstarch
• ½ cup (120 milliliters) heavy (whipping) cream

Instructions:

1. Place the lamb in the buttermilk and marinate overnight in the fridge.
2. Preheat the oven to 350°F (180°C)
3. Remove the lamb from the buttermilk; rinse it and pat it dry. Discard the buttermilk.
4. Mix together the butter, mustard, tomato paste, basil, rosemary, garlic, salt, and pepper into a paste. Spread it over the lamb.
5. Place the lamb on the rack in a roasting pan and roast for about 2 hours, or until the internal temperature reaches 160°F (70°C).
6. Remove the roast from the roasting pan and let it rest, tenting it with foil, while you make the gravy.
7. Remove the fat from the pan, leaving about 1 tablespoon or so. Place the pan on the stove over medium-high heat and add the wine. Using a wooden spoon, scrape up all of the browned bits on the bottom of the pan.
8. Dissolve the cornstarch in a bit of cold water. Reduce the heat and stir in just enough of the cornstarch slurry until you are satisfied with the gravy’s thickness.
9. Add the heavy cream and stir. Season with additional salt and pepper, if needed.
10. Slice the roast and serve with the gravy on the side.

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Updated on January 6, 2026