Traditional German Roasted Lamb Recipe – Oma's Lammbraten
Traditional German roasted lamb (Lammbraten) marinated in buttermilk, then roasted to tender perfection. Perfect for Easter or any special occasion.
- Prep time
- 12 hr 15 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 - 5 pounds (1.8 - 2.3 kg) leg of lamb
- 6 cups (1.4 l) buttermilk
- ½ cup (115 g) butter, room temperature
- 2 tablespoons (30 ml) mustard
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons fresh basil and rosemary, finely chopped (if desired)
- 2 cloves garlic, crushed
- 1 teaspoon (5 g) salt
- freshly ground pepper
- 1 cup (240 ml) white wine
- 1 tablespoon (8 g) cornstarch and a bit of cold water
- ½ cup (120 ml) whipping cream
Instructions
- 1
Place the lamb roast into the buttermilk and marinate overnight in the fridge.
- 2
Preheat oven to 350°F.
- 3
Remove roast from buttermilk, rinse, and pat dry. (Discard buttermilk.)
- 4
Mix together the butter, mustard, tomato paste, basil, rosemary, garlic, salt, and pepper into a paste. Spread over the lamb roast.
- 5
Place roast onto a rack in the roasting pan and roast for about 2 hours or until internal temperature reaches 160°F.
- 6
Remove roast from roasting pan and let it rest, tenting with foil until you make the gravy.
- 7
De-glaze the roasting pan with the wine.
- 8
Add the cornstarch dissolved in a bit of cold water to thicken gravy. Add whipping cream and stir. Season with salt and pepper, if needed.