Buttermilk Braised Leg of Lamb

Recipe provided by | Rustic Joyful Food
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2 medium-sized onions, sliced
6 cloves of garlic, smashed
2 sprigs fresh rosemary
1 bay leaf
2 Tbsp. olive oil
1/2 tsp. of piment d’espelette**
1 4-5 lb. leg of American lamb
2 cups buttermilk
1 cup water
2 tsp. kosher salt
1 tsp. cracked black pepper


Preheat oven to 325°. Lay sliced onions, garlic, rosemary, and bay leaf in the bottom of an enamel-covered cast iron or Dutch oven. A roasting pan covered tightly with heavy duty foil works as well. Cover onions, garlic, and herbs with olive oil and piment d’esplette. Place lamb on top of onions, fatty side up. Cover with buttermilk, water, salt, and pepper. Cover tightly with a lid and bake for 3-4 hours. Meat will be fork tender and juicy. This lamb can become dry if the braising liquid evaporates. If liquid appears low, add a touch more water. Milk solids in buttermilk will curdle. Skim them off finished braise if desired, though they are perfectly edible. Allow meat to rest in its juices for 15 minutes before slicing. Ladle a bit of onions and broth over top of sliced meat before serving.

* Ours was de-boned, but bone-in would help to keep meat moist. It will weigh another pound with the bone.

** Paprika is a great substitute.

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