Lamsbout In Karnemelk Lamb In Buttermilk Recipes

Steps:

• In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
• Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
• Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

Steps:

• Debone the lamb and cut the meat into large cubes. Sprinkle with salt and pepper. (give the bone to the dog or use for stock).
• In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.
• Place in refrigerator for 2 days.
• Preheat oven t 160°C.
• Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.