Limburg leg of lamb in buttermilk

Lamsbout in karnemelk

leg of lamb approx. 1 kilogram salt and pepper; 
fresh rosemary, fennel seed, dill
1 litre buttermilk
75 grams butter or margarine
¼ liter sour cream
1 tbsp corn starch
2 cloves garlic
1 tsp sweet soy sauce

Rub the meat with salt and pepper. Finely chop rosemary and dill (or use dried spices) and add the fennel seeds. Mix the spices into the buttermilk. Put the meat into the spiced buttermilk which now serves as a marinade. Let sit for at least 24 hours. When ready to cook, let the meat drain and blot dry with absorbent paper. Melt the butter and quickly sear the meat on all sides. Pour in the buttermilk, add finely chopped garlic and cook the leg of lamb for one hour, turning it regularly and basting it with the buttermilk and juices. 

Thicken the marinade-butter-juices mix with corn starch, add the sour cream and lightly stir in the soy sauce for color.

Serve with noodles or pasta, and a salad.