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