Wednesday, December 21, 2011

Roast Lamb with Mint Sauce

Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind-quarter; secure it in shape with stout cord, lay it in a dripping pan with one sprig of parsley, three sprigs of mint, and one ounce of carrot sliced; put it into a quick oven, and roast it fifteen minutes to each pound; when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it. When done serve it with a gravy-boat full of mint sauce.

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