Oma's Roasted Lamb Recipe
This roasted lamb recipe, aka Lammbraten, is especially delicious for Easter dinner. A German tradition, it's great all year long.
Although not as common or traditional as beef and pork, lamb is becoming more widespread with the increase of immigrants to Germany.
15 minutes + overnight marinate
2.25 hours + overnight marinate
Makes 8 - 10 servings
- 4 - 5 lb leg of lamb
- 6 cups buttermilk
- ½ cup butter, room temperature
- 2 tbsp mustard
- 2 tbsp tomato paste
- 2 tbsp fresh basil and rosemary, finely chopped (if desired)
- 2 cloves garlic, crushed
- 1 tsp salt
- freshly ground pepper
- 1 cup white wine
- 1 tbsp cornstarch and a bit of cold water
- ½ cup whipping cream
- Place the lamb roast into the buttermilk and marinate overnight in the fridge.
- Preheat oven to 350°F.
- Remove roast from buttermilk, rinse, and pat dry. (discard buttermilk)
- Mix together the butter, mustard, tomato paste, basil, rosemary, garlic, salt, and pepper into a paste. Spread over the lamb roast.
- Place roast onto a rack in the roasting pan and roast for about 2 hours or until internal temperature reaches 160°F.
- Remove roast from roasting pan and let it rest, tenting with foil until you make the gravy.
- De-glaze the roasting pan with the wine.
- 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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