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Westphalian Leg Of Lamb

A home-style Westphalian Leg Of Lamb made with Leg Of Lamb, Onion Chopped, T Parsley, T Butter, and Bay Leaf. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 lb
• 1
• 1
• 2
• 1
• 1 cup
• 1
• 1/2
• 1/8
• 1
• 2

Method (preview)

1. 1

   Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk.

2. 2

   Sprinkle flour in a baking bag large enough to contain the lamb.

3. 3

   Place half the buttermilk mixture in the bag.

4. 4

   Sprinkle lamb with salt and pepper.

5. 5

   Place lamb in bag, and cover with remaining buttermilk mixture.

6. 6

   Seal bag and puncture in 3-4 places.

7. 7

   Insert a meat thermometer into the thickest part of the meat.

8. 8

   Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done.

9. 9

   Carefully strain liquid from bag.

10. 10

    Measure and make up to 1 cup with water, if necessary.

11. 11

    Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.