How long should I marinate lamb in buttermilk?

For best results, marinate lamb between 8 to 24 hours. This timeframe allows the buttermilk to tenderize the meat without making it overly soft.

Can I use boneless lamb for this recipe?

Yes, boneless lamb leg or shoulder can be used, but cooking times may vary. Always check internal temperature and tenderness before serving.

What’s the ideal internal temperature for cooked lamb?

For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C). Rest the meat after cooking to allow temperature to rise slightly.

Are herbs necessary in the buttermilk marinade?

While optional, herbs like rosemary, oregano, and dill add aromatic notes that complement the lamb’s flavor beautifully.

Buttermilk Brined Lamb with Mustard Seeds & Harissa

Ingredients

Scale

1 liter buttermilk
2 heads of garlic, peeled and halved
15 grams oregano
15 grams dill
30 grams rosemary
1 tablespoon toasted and crushed coriander seeds
2 teaspoons toasted and crushed cumin seeds
1 teaspoon toasted and crushed fennel seeds
Zest of 3 lemons
Sea salt and freshly ground black pepper, to taste
3.5 kilograms bone-in free-range leg of lamb
3 tablespoons olive oil
2 onions, quartered
Half a head of garlic
4 baby leeks, sliced
100 grams butter

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Instructions

Combine all marinade ingredients in a large freezer bag or deep baking tray, mixing well.
Make shallow slashes on the lamb fat. Massage the marinade into the lamb, cover, and refrigerate overnight.
Preheat the oven to 180°C (325°F).
Remove the lamb from the marinade, brush off excess, and place in a roasting pan.
Drizzle with olive oil, add onions and garlic to the pan, cover with foil, and roast for 1 hour 45 minutes.
Remove foil and continue roasting for another 20 to 30 minutes, depending on desired doneness.
Let the lamb rest for at least 30 minutes before carving.
Pan-fry leeks in butter and serve alongside the lamb.

Notes

🧄 Marinating the lamb in buttermilk tenderizes the meat and enhances the flavor.
🌡️ Ensure the lamb is patted dry before cooking to help seasonings adhere and promote browning.
🔪 Rest the lamb after cooking to allow juices to redistribute for a juicier dish.

Prep Time: 30 minutes
Marinating Time: 8 to 24 hours
Cook Time: 2.5 hours
Category: Main Course
Method: Roasting
Cuisine: Mediterranean
Diet: Gluten-Free

Nutrition

Serving Size: About 350g per person
Calories: 570
Sugar: 3g
Sodium: 720mg
Fat: 45g
Saturated Fat: 17g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 170mg