Print FriendlyLamb was not a common dish in my house growing up. In fact, it wasn't a dish at all. So I have had fun learning to cook and enjoy lamb over the last few years.
At first, cooking lamb was intimidating. But only because I had heard over and over again that lamb was tricky to cook. Well, I'm here to tell you that it's not. Lamb absolutely CAN be easy to cook. Yes, even a leg of lamb! To help you with your next Leg of Lamb (or perhaps your first ;) I am sharing my favorite recipe, Buttermilk Leg of Lamb
At first, cooking lamb was intimidating. But only because I had heard over and over again that lamb was tricky to cook. Well, I'm here to tell you that it's not. Lamb absolutely CAN be easy to cook. Yes, even a leg of lamb! To help you with your next Leg of Lamb (or perhaps your first ;) I am sharing my favorite recipe, Buttermilk Leg of Lamb
Ingredients
*To cook half a leg of lamb (2-3lbs): cut ingredients in half and cut cooking time down to 2 hours.
**If you don't use buttermilk regularly, no need to stress about waste! Buttermilk freezes really well so simply put leftover buttermilk in 1/2 cup or 1 cup servings and save for your next leg of lamb! .... or buttermilk fried chicken ;)
Enjoy!
Emily
P.S. I LOVE to set aside individual servings of this dish to freeze and pull out at a later date when I just need something quick for lunch or to add to a stir fry or to top a lettuce salad
P.P.S. have you tried this recipe?? Let me know in the comments!
- Leg of lamb, 5-6lbs, boneless (1/2 legs can also be used*)
- 1 cup buttermilk**
- 1 cup water
- salt & pepper
- Place lamb in a deep baking dish or roasting pan and pour buttermilk over the top. Season well with salt and pepper, place lid on dish and marinate in fridge overnight.
- Pre-heat oven to 325F
- Remove cover from the lamb, add water and bake at 325F for 3.5 hours. Baste every hour or so with the cooking liquids.
- Remove from pan, cover and allow to rest for 10 minutes
- Carefully cut away the netting holding and shred. The lamb should be crispy on top but also easily shred with a fork at this point!
- Enjoy!
*To cook half a leg of lamb (2-3lbs): cut ingredients in half and cut cooking time down to 2 hours.
**If you don't use buttermilk regularly, no need to stress about waste! Buttermilk freezes really well so simply put leftover buttermilk in 1/2 cup or 1 cup servings and save for your next leg of lamb! .... or buttermilk fried chicken ;)
Enjoy!
Emily
P.S. I LOVE to set aside individual servings of this dish to freeze and pull out at a later date when I just need something quick for lunch or to add to a stir fry or to top a lettuce salad
P.P.S. have you tried this recipe?? Let me know in the comments!
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