Roast Lamb with Buttermilk, Maple and Herbs
- Makes: 12 servings
- Hands On 30 mins
- Total Time 2 hrs plus overnight marinade
An unusual buttermilk marinade lends moisture and flavor to Chicago chef John Shields' roast lamb. Garnished with fresh herbs, it's ideal for early spring celebrations.
4 1/2 -
bone-in whole leg of lamb
snipped fresh herbs such as lemon thyme, thyme, rosemary, chives and/or marjoram
Freshly ground black pepper
- In a container large and deep enough to hold the leg of lamb horizontally, combine buttermilk, salt and maple syrup. Add lamb and turn to coat. Chill, covered, 24 to 48 hours, turning lamb occasionally.
- Preheat oven to 325 degrees . Remove lamb from marinade; discard marinade. Place lamb on a rack in a shallow roasting pan. Roast until an instant-read thermometer inserted in the thickest portion reads 135 degrees for medium-rare, 1 3/4 to 2 1/4 hours.
- Transfer lamb to a carving board. Tent with foil and let rest for 10 to 15 minutes. Sprinkle with fresh herbs, salt and pepper before serving.
- Grill Method For a charcoal grill, arrange preheated coals around a drip pan. Test for medium-low heat above the pan. Place lamb on the grill rack over the drip pan. Cover and grill, turning occasionally, until an instant-read thermometer inserted in the thickest portion reaches 135 degrees for medium-rare, 1 3/4 to 2 1/4 hours. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place lamb on grill rack on unlit side. Cover and grill as above.)
(Roast Lamb with Buttermilk, Maple and Herbs)Servings Per Recipe 12, Polyunsaturated fat (g) 2, Folate (µg) 26, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 3, fiber (g) 0, sodium (mg) 409, chol. (mg) 90, Thiamin (mg) 0, sat. fat (g) 9, Riboflavin (mg) 0, carb. (g) 1, Niacin (mg) 7, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 1, Potassium (mg) 267, pro. (g) 24, calcium (mg) 21, cal. (kcal) 290, vit. A (IU) 214, iron (mg) 2, Fat, total (g) 20, vit. C (mg) 3