A recipe for long-marinated and then roasted lamb. Lamb shoulder is marinated in buttermilk with spices, then roasted with garlic and onions.
Ingredients
Marinade for lamb:
- Lean lamb meat, 1.2 kilograms
- 500 milliliters of buttermilk
- Whole allspice, 10 pieces
- Whole juniper berries, 10 pieces
- Dried bay leaves, 4 pieces
- Soy sauce, 5 tablespoons
- Dried garlic, 2 tablespoons
- Seasoning for roasts and braised meats, 2 tablespoons
- Grape seed oil, 5 tablespoons
Additional ingredients for roasted lamb:
- Onion, 2 pieces
- Garlic, 8 cloves
- Dried bay leaves, 3 pieces
- Whole allspice, 6 pieces
- Seasoning for roasts and braised meats, 2 tablespoons
- Whole black peppercorns, 1 teaspoon
- Flour, 2 tablespoons
Preparation
Marinating the lamb:
- Wash the lamb and pat it dry with paper towels.
- Crush the allspice and juniper berries in a mortar. Add the crushed spices, crushed bay leaves, soy sauce, dried garlic, seasoning for roasts, pepper, to the buttermilk and mix.
- Pour the buttermilk marinade over the lamb and place it in the refrigerator for 2 days – turn the meat every day.
Roasting the lamb:
- Dice the onion, crush the garlic. Place the onion, garlic, seasoning for roasts, and pepper in a cooking bag. Place the meat taken out of the marinade on the onion and seal the bag with a tie. Place the bag in a baking dish, put it in an oven preheated to 200 degrees Celsius, and bake for 70 minutes.
- Remove the meat from the oven, cut open the bag, and transfer the contents to the baking dish. Reduce the oven temperature to 180 degrees Celsius. Place the baking dish with the meat back in the oven and bake for another 40-50 minutes, until the meat is tender and browned, basting occasionally with the cooking juices. If necessary, add water to the meat.
- Remove the meat from the sauce and keep warm. Pour the sauce into a saucepan. Mix the flour with water, add to the sauce, and bring to a boil, stirring constantly. Taste the sauce and adjust the seasoning with soy sauce and pepper if necessary. Slice the meat into portions. Serve the sauce in a gravy boat. Enjoy your meal!
