Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Buttermilk-Marinated Leg of Lamb with Mustard Seeds and Savory

Adapted from Diane St. Clair, Animal Farm, Orwell, Vt.

TOTAL TIME: 1 hour 40 minutes, plus marinating time


  • 1 quart buttermilk
  • 6 garlic cloves, minced
  • Kosher salt and black pepper
  • 1 leg of lamb, bone in or boneless (about 4-5 pounds total)
  • 3 tablespoons whole-grain mustard
  • 1 tablespoon dried savory or thyme


In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.

Heat oven to 425 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture.

Place on a rack in a roasting pan.  For the first 20 minutes of cooking, roast at 425 or turn on convection (or both) to brown the outside of the meat. Then turn down the oven to 350 and continue to cook until the internal temperature registers about 130 (for rare) or 135F for medium rare.

Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

YIELD 8 to 12 servings

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