Roast Lamb

Ingredients

• a quarter of lamb
• season it with salt
• season it with pepper
• two tablespoonfuls of its drippings and one of dry flour
• a pint of boiling water
• a cupful of vinegar
• a cupful of sugar
• half a cupful of chopped green mint

Method

1. 1

   Trim the lamb, wipe it with a wet towel, and brown it in front of the fire or in a hot oven.

2. 2

   Season with salt and pepper, dust with flour, and baste every fifteen minutes.

3. 3

   Cook for about twenty minutes per pound.

4. 4

   For gravy, brown drippings with flour, stir in boiling water, and season.

5. 5

   Serve with mint sauce made from vinegar, sugar, and mint.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 190. The excerpt below is the record exactly as published.

roast lamb. ROAST LAMB. After a quarter of lamb is trimmed, wipe it with a wet towel, put it in front of the fire, or in a very hot oven, and brown it quickly ; after it is brown, season it with salt and pepper, dust it with flour, and baste it with the drippings every fifteen minutes, if a frothed surface is desired ; allow the lamb to cook about twenty minutes to a pound. Serve ROASTS {rotis). 347 the lamb with gravy made by browning together two table- spoonfuls of its drippings, and one of dry flour, and then stirring with them a pint of boiling water, and a palatable seasoning of salt and pepper ; as soon as the gravy boils, serve it. Mint-sauce may be served with roast lamb, made by mixing together a cupful each of vinegar and sugar, and half a cupful of chopped green mint

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