The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Harzer Lamm in Buttermilch (Harzer Lamb in Buttermilk)
A fine meal for guests
Ingredients for 4-6 portions:
- 1 untreated lemon
- 1 kg leg of lamb (deboned) – weight without bone
For the maniade:
- 2 bay leaves
- 3 cloves
- 5 peppercorns
- salt
- 1 liter (34 oz) buttermilk
Other ingredients:
- 50 g (1.75 oz) fat-streaked bacon
- 4 T vegetable oil
- 4 T butter
- 300 ml (10 oz) dry white wine
- 2 garlic cloves
- 1 bunch of flat leaf parsley
- 150g (5.25 oz) crème fraîche
- 1 T flour
Preparation time: about 2 1/2 hours (+ 2 days marinating time)
With 6 portions, per portion: 790 calories
Directions:
- Wash and zest the lemon. Put the zest in a bowl, covered with foil, and store in the refrigerator. Juice the lemon.
- Rub the lamb leg with the lemon juice. Place the meat with the spices for the marinade in a tall bowl. Cover with well-salted buttermilk, cover the bowl, and leave in the refrigerator for 2 days. Every now and then turn the meat in the marinade.
- Remove the meat from the buttermilk and dry well. Cut the bacon in thin strips (if not already in strips). Preheat the oven to 175°C (350°F).
- In a roasting pan, heat the oil and butter and brown the lamb on all sides. Mix the wine with about 300ml water (10 oz) and pour into the pan. Lay the bacon strips over the top of the lamb, overlapping slightly. Place the roasting pan in the preheated oven. Roast for about 1 1/2 hours, basting frequently.
- Peel and finely chop the garlic cloves. Finely chop the parsley. Remove the lamb from the roasting pan. Add the garlic, parsley and lemon zest to the sauce in the pan. Whisk together the crème fraîche with 1 T flour and stir into the sauce. Taste and adjust seasonings. Slice the lamb and serve with the sauce.
- As a side: Thüringer Klöße
- As a vegetable side, Brussels sprouts or green beans with bacon are well-suited
