---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Westphalian Leg Of Lamb
  Categories: Main dish, Meats, German
       Yield: 6 servings
  
       4 lb Leg of lamb
       1    Small onion, chopped
       1 T  Parsley
       2 T  Butter
       1    Bay leaf
       1 c  Buttermilk
       1 T  Flour
     1/2 t  Salt
     1/8 t  Black pepper
       1 T  Cornstarch
       2 T  Cold water
  
     Saute onion, carrot and parsley in butter until the onion is transparent.
   Add bay leaf and buttermilk.
     Sprinkle flour in a baking bag large enough to contain the lamb. Place
   half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper.
   Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag
   and puncture in 3-4 places.
     Insert a meat thermometer into the thickest part of the meat. Roast in a
   moderate onev (350 deg F) until lamb registers 165 deg for medium or 180
   deg for well done. Carefully strain liquid from bag. Measure and make up to
   1 cup with water, if necessary.
     Stir cornstarch into cold water. Add to liquid, cook over medium heat
   until thickened. Serve sauce over sliced lamb.
  
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