Loin of Lamb, Braised

Ingredients

• two or three thin slices of bacon
• a table-spoonful of chopped mint
• a table-spoonful of lemon-juice
• half a pint of stock
• pepper
• salt

Method

1. 1

   Put bacon at the bottom of a thick stewpan, add chopped mint and lemon juice.

2. 2

   Place the lamb on top, add bacon slices, and cover with stock.

3. 3

   Simmer gently for 1.5 hours, turning halfway.

4. 4

   Drain and keep the meat hot.

5. 5

   Remove fat from gravy, boil to reduce, season, and serve with strained gravy over the lamb.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 156. The excerpt below is the record exactly as published.

oin of Lamb , Braised. —Take a close-fitting and thick stewpan, just large enough to hold the meat. Put two or three thin slices of bacon at the bottom of the pan, and add a table-spoonful of chopped mint and a table-spoonful of lemon-juice. Put in the lamb, lay a slice or two of bacon on the top, and add half a pint of stock or as much as will about half cover the meat. Simmer very gently indeed for an hour and a half, and when the meat is half cooked turn it over. Take it up, drain it, and keep it hot. Take the fat off the gravy, and boil it quickly to reduce it. When it is very strong season it with pepper and salt

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