Follow these steps for perfect results
leg of lamb
cubed
thyme
fresh
marjoram
fresh
rosemary
fresh
fennel seed
whole
buttermilk
Debone the lamb leg and cut the meat into large cubes. Season with salt and pepper.
In a glass bowl, combine buttermilk, thyme, marjoram, rosemary, and fennel seeds.
Add the lamb to the buttermilk mixture and mix well to coat.
Refrigerate the lamb in the buttermilk marinade for 2 days (48 hours).
Preheat oven to 160°C (320°F).
Transfer the marinated lamb and the marinade to an oven-proof dish with a lid.
Bake in the preheated oven for 2 hours, or until the lamb is very tender.
Expert advice for the best results
Marinate the lamb for up to 3 days for a more intense flavor.
Serve with roasted vegetables or mashed potatoes.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
Everything you need to know before you start
15 minutes
Can be marinated 2 days in advance.
Serve in the baking dish or arrange the lamb over creamy mashed potatoes and drizzle with the cooking juices. Garnish with fresh rosemary sprigs.
Mashed potatoes
Roasted root vegetables
Green beans
Pairs well with lamb.
Discover the story behind this recipe
Traditional Dutch dish
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