Put half the onion slices
inside the boned leg of lamb. Grate fresh pepper over onions. Tie securely
with string and put in 6 qt. Dutch oven.
Season buttermilk with
garlic, salt, and a liberal amount of freshly milled pepper. Pour over
meat. Place in refrigerator for 3 to 4 days, turning once every day.
Remove meat and blot dry. Reserve
marinade. Braise meat on all sides in large skillet. When browned, return
to Dutch oven. Pour boiling water over meat to measure 1 inch in pot.
Roast for 1 1/2 hours, turning meat frequently, in preheated 375°
When done, set meat aside, covered
loosely with foil. Degrease pan juices and return to pot. Whisk in flour
with 1/2 cup hot water, red wine, and 1/2 cup reserved marinade. Season
with curry. Cook until thickened. Pour through sieve into gravy boat.
Serves: 6 - 8
Kramer Copeland for Alice Kramer
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