Norwegian Marinated Leg of Lamb (Surstek Av Lam) 🇳🇴
Cook Time: 1 hour Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Description:
An age-old Norwegian culinary tradition involves marinating meat in soured milk, infusing it with a delightful mellow sweetness with a hint of sourness. This dish, known as Surstek Av Lam, embodies this tradition, resulting in tender, succulent lamb that pairs perfectly with simple accompaniments like boiled potatoes and steamed green beans.
Recipe Category: Lamb/Sheep
Keywords: Meat, Norwegian, Scandinavian, European, < 4 Hours
Nutritional Information (per serving):
- Calories: 577.3
- Fat: 39.1g
- Saturated Fat: 17.3g
- Cholesterol: 187.4mg
- Sodium: 626.8mg
- Carbohydrates: 1.7g
- Fiber: 0g
- Sugar: 0g
- Protein: 51.1g
Servings: 10
Ingredients:
- 6 to 6 1/2 lbs leg of lamb
- 2 cups fat-free buttermilk
- 2 tsp salt
- 2 tbsp flour
- 1 cup water
- 1/2 cup sour cream
Instructions:
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Trim the leg of lamb: Begin by trimming any excess fat from the leg of lamb, ensuring it is clean and ready for marination.
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Marinate the lamb: Place the trimmed leg of lamb in a non-aluminum pan or a large, heavy-duty plastic bag. Pour the buttermilk over the lamb, ensuring it is completely submerged. Refrigerate for 3 to 4 days, turning the lamb occasionally if the milk does not cover it entirely. This extended marination allows the flavors to permeate the meat thoroughly.
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Preheat the oven: About 30 minutes before you plan to cook the lamb, preheat your oven to 325°F (165°C), ensuring it reaches the desired temperature for even cooking.
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Prepare the lamb for roasting: Remove the lamb from the buttermilk marinade, discarding the marinade. Pat the meat dry with paper towels, then rub it evenly with salt, covering all sides.
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Set up the roasting pan: Place a rack in a roasting pan, then position the seasoned leg of lamb on top of it. Pour the water into the bottom of the pan, creating a moist environment for roasting.
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Roast the lamb: Insert a meat thermometer into the thickest part of the roast, ensuring it doesn’t touch the bone. Roast the lamb in the preheated oven until it reaches an internal temperature of 160°F (71°C), typically about 1 hour depending on the size of the leg.
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Prepare the gravy: Once the lamb is cooked to perfection, remove it from the oven and transfer it to a cutting board to rest. Meanwhile, deglaze the roasting pan by adding a little water and stirring up the flavorful drippings from the bottom. Strain the drippings into a saucepan, then blend in the flour, stirring continuously until the gravy thickens to your desired consistency.
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Finish the gravy: Once the gravy is thickened, stir in the sour cream, along with additional salt and pepper to taste, adding a creamy richness and balancing the flavors.
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Slice and serve: Carve the roasted leg of lamb into thin slices, revealing its tender, juicy interior. Serve the slices with the rich gravy, allowing each bite to be enveloped in a harmonious blend of flavors.
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Enjoy: Gather your guests around the table and indulge in this exquisite Norwegian delicacy, savoring the unique combination of mellow sweetness and subtle sourness that defines Surstek Av Lam.
Recipe Notes:
- For best results, allow the marinated lamb to come to room temperature for about 30 minutes before roasting.
- Feel free to customize the gravy according to your preferences by adjusting the seasoning or adding additional herbs and spices.
- Leftover lamb and gravy can be stored in an airtight container in the refrigerator for up to 3 days, making for delicious leftovers or sandwiches.
