BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY

Buttermilk-Marinated Lamb with Mustard Seeds and Savory image

This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto the meat before it's roasted: divine.

Provided by Julia Moskin

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 6

Ingredients

1 quart buttermilk
6 garlic cloves, minced
Kosher salt and black pepper
1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)
3 tablespoons whole-grain mustard
1 tablespoon dried savory or thyme

Steps:

In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 47 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 20 grams, Sodium 984 milligrams, Sugar 5 grams, TransFat 0 grams