Lamb with Dill

Ingredienser

1 5-6 lb leg of lamb. with fell and most of the fat removed

1 large onion, thinly sliced

1 clove garlic, minced

1/2 t salt, or to taste

1/2 t freshly ground pepper

1 quart buttermilk

1 T dill seed

2 large onions, thinly sliced

8-10 small red or new potatoes, scrubbed but unpeeled

1/3 cup beef broth

1/3 cup red wine

Salt and pepper to taste

Vejledning

1. Pace lamb in large deep bowl, and cover with 1 onion, garlic, salt and pepper. Pour buttermilk over the lamb, sprinkle with dill seed, cover and marinate in refrigerator for 2-3 days, turning twice a day, if possible.

2. When ready to cook, preheat oven to 500 degres.

3. Lay 2 sliced onions in bottom of roasting pan, remove lamb from marinade, draining off excess, and place on bed of onions and surround with potatoes.

4. Add broth and wine to pan, place in oven and roast for18 minutes.

5. Turn oven off immediately and allow lamb to stand undisturbed in oven for 3 hours WITHOUT opening the oven door. This amount of time will produce medium-rare lamb; for well done, cook 20 minutes.

6. Strain gravy and remove excess fat. Taste and adjust seasoning with salt and pepper. Seve aongside carved lamb with roasted potatoes and onions.

Notater

* Carrots and celery can be added to bed of onions when roasting lamb.

* When marinating lamb, it is easy to do tied up in 2 plastic jumbo food storage bags where meat can conveniently be turned without messing up hands and utensils.

* Once the lamb has been cooked at a high temperature for 18 minutes, the oven is turned off and you can forget about dinner until ready to serve. The lamb can sit an additional 1-2 hours after prescribed 3 hours and then can be reheated for 10 minutes in a 325 degree oven.