Norwegian Marinated Leg Of Lamb Surstek Av Lam Recipes

NORWEGIAN MARINATED LEG OF LAMB SURSTEK AV LAM

Steps:

• Trim the leg of lamb.
• Place in a nonaluminum pan or in a large, heavy-duty plastic bag.
• Pour the buttermilk over the lamb and refrigerate for 3 to 4 days.
• Turn the lamb often if the milk does not cover it completely.
• Preheat oven to 325°F.
• Remove the lamb from the milk and discard the milk.
• Dry the meat and rub it with the salt.
• Place it on a rack in a roasting pan.
• Pour the water into the bottom of the pan.
• Insert a meat thermometer into the thickest part of the roast, being careful not to let the thermometer touch the bone.
• Roast until the meat reaches 160°F.
• Deglaze the roasting pan by adding a little water to it and stirring up the drippings from the bottom of the pan.
• Strain the drippings and blend in the flour.
• Cook, stirring, until the gravy is thickened.
• Add the sour cream, salt, and pepper.
• Slice the roast and serve with the gravy.
• 10 servings.
• Scandinavian Feasts B.
• Ojakangas.

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB

Steps:

• Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
• Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
• Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
• Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
• Enjoy!