Lenox Lamb with Peas

Ingredients

• two slices from the center of a leg of lamb
• ^ c water
• ^ c new peas
• i T bacon fat
• i T finely minced onion
• 2 c Brown Sauce Medium
• i c potato cubes
• 3^ t salt
• dash of pepper

Method

1. 1

   Sear both sides of the lamb slices in a hot frying pan until well browned.

2. 2

   Brush with melted butter, season with salt and pepper, and put into a casserole with water.

3. 3

   Bake for 30 minutes.

4. 4

   Parboil the peas for 15 minutes, then drain and sauté in bacon fat with minced onion.

5. 5

   Make Brown Sauce and add to the lamb with the peas and potato cubes.

6. 6

   Cook until the potatoes are tender, then serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 194. The excerpt below is the record exactly as published.

LENOX LAMB WITH PEAS NEW POTATOES ORANGE AND MINT SALAD STRAWBERRY ICE CREAM Lenox Lamb with Peas Have the butcher cut from the center of a leg of lamb two slices each 1^4 inches thick. Wipe with a damp cloth and sear both sides in a hot frying pan until well browned. Brush over with melted butter, season with 3^ t salt and dash of pepper, and put into a casserole with ^ c water. Bake ^ h. Parboil ^ c new peas 15 m, then drain and saute in i T bacon fat to which has been added i T finely minced onion. Make 2 c Brown Sauce Medium (p. 38) and add to the lamb with the peas and i c potato cubes

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