Slow Roasted Buttermilk Lamb, tender juicy meat with a crunchy, crispy top. Perfect for dinner tonight and leftovers tomorrow!
We have just joined our local library and we certainly aren’t breaking any gender stereotypes when getting our books out….. I am obsessed with cookbooks, Sam chooses Ninja and fighting books and Georgia gets dancing and fairy books out. My latest is Rachel Khoo’s ‘Little French Kitchen’ and seriously has over 10 recipes I cant wait to try out. I do love collecting cookbooks but to be honest, very rarely cook many of the recipes. This one is a winner though.
So my first Rachel Khoo recipe is this buttermilk lamb, she cooks hers covered with a lid so the meat just falls off the bone, I however love the crispy top you get cooking without the lid. The meat underneath is still really succulent and just falls apart with a fork. My son only eats crispy meat, or crackle as we call it, so the only way I could get him to eat a lamb roast without an argument would be to make sure there are plenty of crackly bits for his plate. So this one is a winner with everyone in my house! Plus I have a few really great recipes to use the leftovers the next day.
This is one of those recipes you can chuck in the oven around lunchtime and pretty much leave it until it’s time for dinner to be served. (other than a little bit of basting)
Slow Roasted Buttermilk Lamb
- 1-2kg lamb shoulder, bone in. (leg is good too)
- 3/4 cup buttermilk
- 3/4 cup water
- salt & pepper
Combine the lamb and buttermilk in a deep baking dish, cover tightly and marinate overnight.
Pre heat oven to 160°C. (140°C if fan forced).
Uncover lamb, add water, season well with salt and pepper.
Bake for 3 1/2 hours, basting every hour or so with the cooking liquid.
Remove from oven, cover and rest for 10 minutes.
I served mine with a herb salad and yoghurt.
The cooking liquid will make an amazing gravy, just add some flour and stock if needed.