Leg of mutton with buttermilk

Recipe from: 7/22/1993 12:00:00 AM
Ingredients 7
Servings 1
Minutes 15 min plus marinadi


Serving Change
  • 2
    leg of mutton
  • 5
    cloves garlic, slivered
  • 15
    dried thyme
  • 500
  • 15
    cornflour, blended with a little cold water
  • 1
    egg, beaten
  • salt and freshly ground black pepper


15 min plus marinadi
Make incisions in the leg of mutton using a sharp-pointed knife and insert a sliver of garlic in each incision. In a large bowl, blend the remaining ingredients, except the salt and pepper. Heat until the mixture thickens and cool completely. Place the meat in the cooled mixture and leave in the fridge for 12 hours. Preheat oven to 160 ºC (325 ºF). Remove the leg of mutton from the buttermilk marinade, season well with salt and freshly ground black pepper and place on a wire rack in a large roasting pan. Bake for 25 minutes per 500 g plus 20 minutes. Baste regularly with the buttermilk marinade. Carve the leg and serve with vegetables and roast potatoes. Serves 6.

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