Leg of mutton with buttermilk

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6 servings Prep: 15 mins, Cooking: 2 hrs
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Mutton

By Food24 November 03 2009
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Ingredients (7)

2.00 kg mutton — leg
5.00 garlic — cloves, slivered
15.00 ml dried thyme
500.00 ml Buttermilk
15.00 ml cornflour — blended with cold water
1.00 eggs — beaten
sea salt and freshly ground black pepper
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Method:

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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