Westphalian Leg Of Lamb
Ingredients
4 leg of lamb
1 onion
1 gr parsley
9 gr butter
1 bay leaf
240 ml buttermilk
3 gr flour
1 gr salt
1 gr black pepper
3 gr cornstarch
10 ml water
1/2 salt and pepper
4 places
515 deg
180 deg for well done
240 ml with water
Instructions
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.