Oma's Roasted Lamb Recipe

➤ by Oma Gerhild Fulson

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.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Roasted Lamb, served German style

One of the best lambs to eat in Germany are the Salt Meadow Lambs. These are lambs that have been raised in Schleswig-Holstein on the dykes. Their food is the salt grasses. The meat, saltier? No, just tastier!

Lamb for Easter is traditional. This tender meat has a distinctive flavor and is often enhanced with garlic, and in this case, with mustard.

Ready to make this roast lamb?

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.

Prep Time

15 minutes + overnight marinate

Roast Time

2 hours

Total Time

2.25 hours + overnight marinate

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


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Take a look at Oma's German Meat Dishes eCookbook filled with traditional favorites.

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Roasted Lamb, served German style

Roasted Lamb Recipe made Just like Oma



By


Roasted Lamb Recipe made Just like Oma


This roasted lamb recipe is especially delicious for Easter dinner. A German tradition, it's great all year long.


Ingredients: leg of lamb, buttermilk, butter, mustard, tomato paste, seasonings, garlic, white wine, cornstarch, whipping cream,

For the full recipe, scroll up ...

Words to the Wise

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