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Print this Recipe    Leg Of Lamb

Westphalian Leg Of Lamb
Servings: 6

4 lb leg of lamb
1 small onion, chopped
1 T parsley
2 T butter
1 bay leaf
1 c buttermilk
1 T flour
1/2 t salt
1/8 t black pepper
1 T cornstarch
2 T cold water

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

Sprinkle flour in a baking bag large enough to contain the lamb.
Place half the buttermilk mixture in the bag. Sprinkle lamb with
salt and pepper. Place lamb in bag, and cover with remaining
buttermilk mixture. Seal bag and puncture in 3-4 places.

Insert a meat thermometer into the thickest part of the meat. Roast
in a moderate onev (350 deg F) until lamb registers 165 deg for
medium or 180 deg for well done. Carefully strain liquid from bag.
Measure and make up to 1 cup with water, if necessary.

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

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