Buttermilk-marinated leg of lamb with parsley (Lammelår i surmelk med persille) from Fire + Ice: Classic Nordic Cooking (page 181) by Darra Goldstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb marinates 3 days.

  • lkgrover on October 12, 2020

    Good roast lamb; moist with a light herb flavor. I marinated the lamb in buttermilk for five days because of poor planning. Cooked to 163 degrees, because I prefer my meat cooked (not rare).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.