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Buttermilk Lamb

"The marinating process tenderizes the meat and takes away some of the strong taste of lamb." Monika Kramer Copeland.

  • 5 - 6 pound leg of lamb, boned
  • 2 medium onions, sliced
  • Freshly milled black pepper
  • 2 quarts buttermilk
  • 3 garlic cloves, cut in half
  • 1 teaspoon salt
  • 1 to 2 tablespoons flour
  • 1/2 cup red wine
  • 1 teaspoon curry powder




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° F oven.

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

Contributor: Monika Kramer Copeland for Alice Kramer

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