Oma's Roasted Lamb Recipe

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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.

Servings:

Makes 8 - 10 servings

Ingredients:

• 4 - 5 pounds leg of lamb
• 6 cups buttermilk
• ½ cup butter, room temperature
• 2 tablespoons mustard
• 2 tablespoons tomato paste
• 2 tablespoons fresh basil and rosemary, finely chopped (if desired)
• 2 cloves garlic, crushed
• 1 teaspoon salt 
• freshly ground pepper
• 1 cup white wine
• 1 tablespoon cornstarch and a bit of cold water
• ½ cup 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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