NORWEGIAN MARINATED LEG OF LAMB SURSTEK AV LAM
An old Norwegian method of preserving meat is to place it in a container with soured milk, which causes the meat to take on a mellow, sweet and sour flavour. This dish is also good served with boiled potatoes and steamed green beans.
Provided by Olha7397
Categories Lamb/Sheep
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 577.3, Fat 39.1, SaturatedFat 17.3, Cholesterol 187.4, Sodium 626.8, Carbohydrate 1.7, Protein 51.1
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