Best 2 Buttermilk Marinated Lamb With Mustard Seeds And Savory Recipes

Indulge in a culinary journey with our delectable buttermilk marinated lamb, expertly infused with aromatic mustard seeds and savory. This tantalizing dish promises a burst of flavors, showcasing the tender lamb marinated in a tangy buttermilk mixture, delicately perfumed with garlic, thyme, and a hint of lemon zest. The mustard seeds add a delightful crunch and subtle spiciness, while the savory herb lends a distinctive earthy note. Served alongside a medley of delectable recipes, including a refreshing cucumber salad with a zesty dressing, a creamy tzatziki sauce for a cooling contrast, and warm, fluffy pita bread to soak up all the delicious juices, this dish transports you to the vibrant streets of the Mediterranean. Prepare to be captivated by the harmonious blend of flavors and textures in this extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY

Buttermilk-Marinated Lamb with Mustard Seeds and Savory image

This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto the meat before it's roasted: divine.

Provided by Julia Moskin

Categories dinner, main course

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 6

Ingredients

1 quart buttermilk
6 garlic cloves, minced
Kosher salt and black pepper
1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)
3 tablespoons whole-grain mustard
1 tablespoon dried savory or thyme

Steps:

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 325 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. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 47 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 20 grams, Sodium 984 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED LEG OF LAMB WITH MUSTARD SEEDS

Grilled Leg of Lamb With Mustard Seeds image

Provided by Morley Safer

Categories dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 8-pound leg of lamb, boned, butterflied and trimmed of fat, inside and out (ask butcher)
Salt and freshly ground pepper to taste
1/4 cup olive oil
5 tablespoons mustard seeds
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 cups red wine
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

Steps:

Lay lamb out flat, and sprinkle with salt and pepper on all sides.
Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
Preheat a charcoal grill or oven broiler.
Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the right cut of lamb. For this recipe, a boneless, skinless leg of lamb is best. It's a tender and flavorful cut that will cook evenly in the marinade.
Make sure the lamb is well-marinated. The longer the lamb marinates, the more flavorful it will be. Marinate the lamb for at least 4 hours, or overnight if you have time.
Cook the lamb over medium-high heat. This will help to create a nice crust on the outside of the lamb while keeping the inside moist and tender.
Use a meat thermometer to ensure that the lamb is cooked to your desired doneness. For medium-rare lamb, cook to an internal temperature of 135 degrees Fahrenheit. For medium lamb, cook to an internal temperature of 145 degrees Fahrenheit. For well-done lamb, cook to an internal temperature of 160 degrees Fahrenheit.
Let the lamb rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

This buttermilk-marinated lamb with mustard seeds and savory is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is tender and flavorful, and the marinade adds a delicious depth of flavor. Serve this dish with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy!