Roast Lamb

Ingredients

• Put the roast in the pan
• dredge with flour
• put salt and pepper over it
• pour a little melted butter over it
• add one cup of milk or cream
• add tablespoonful of lemon juice
• some chopped parsley

Method

1. 1

   Put the roast in the pan, dredge with flour, put salt and pepper over it; if the lamb is lean pour a little melted butter over it.

2. 2

   When it cooks a little add a little water and baste often.

3. 3

   Allow twenty-five minutes to the pound.

4. 4

   When done take out the pan, pour off the fat, add one cup of milk or cream, let come to the boil, then add tablespoonful of lemon juice and some chopped parsley, thicken slightly and serve separately.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 11. The excerpt below is the record exactly as published.

Roast Lamb — Put the roast in the pan, dredge with flour, put salt and pepper over it ; if the lamb is lean pour a little melted butter over it. When it cooks a little add a little water and baste often. Allow twfenty- 30 five minutes to the pound. When done take out the pan, pour off the fat, add one cup of milk or cream, let come to the boil, then add tablespoonful of lemon juice and some chopped parsley

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