Cold Roast Lamb

Ingredients

• 2 tablespoons butter
• 1 onion sliced thin
• 2 or 3 bay leaves
• 15 or 20 small stuffed olives

Method

1. 1

   Slice cold lamb very thin.

2. 2

   Put butter in a heavy frying pan.

3. 3

   As soon as it has melted, add the lamb and season with bay, thyme and cloves.

4. 4

   Add sliced onion and olives.

5. 5

   Cover and cook until onion is done but not brown.

6. 6

   If lamb becomes too dry, add a little stock or water.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 6. The excerpt below is the record exactly as published.

Cold Roast Lamb 2 tablespoons butter Thyme 1 onion sliced thin 3 cloves 2 or 3 bay leaves 15 or 20 small stuffed olives

Cook this with the app: pantry check, scaling, and the assistant.