Roast Leg of Lamb

Ingredients

• leg of lamb
• broth
• 1 teaspoon soy sauce
• 1 teaspoon Kitchen Bouquet
• 4 tablespoons sour cream
• 1 bud garlic
• paprika
• flour

Method

1. 1

   Rub the lamb with sliced garlic and tuck a piece in the slit near the leg bone.

2. 2

   Sprinkle the meat all over with paprika to make it pink.

3. 3

   Roast the meat in a slow oven (300 degrees) 20 minutes per pound, basting frequently with a little broth.

4. 4

   When the meat is done take some of the pan drippings and mix with a tablespoon or two of flour and when it is smooth mix it with the seasonings and sour cream then blend in enough drippings to make the sauce like a medium cream, not too thick.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 13. The excerpt below is the record exactly as published.

Roast Leg of Lamb leg of lamb broth garlic 1 teaspoon soy sauce paprika 1 teaspoon Kitchen Bouquet flour 4 tablespoons sour cream Rub the lamb with sliced garlic and tuck a piece in the slit near the leg bone. Sprinkle the meat all over with paprika to make it pink. Roast the meat in a slow oven (300 degrees) 20 minutes per pound, basting fre- quently with a little broth. When the meat is done take some of the pan drippings and mix with a tablespoon or two of flour and when it is smooth mix it with the seasonings and sour cream then blend in enough drippings to make the sauce like a medium cream, not too thick. [30] Chicken in Wine 1 5-pound chicken 14 cup brandy flour 1% teaspoon thyme salt and pepper a bayleaf lf cup butter 3 or 4 sliced mushrooms 1 slice ham sprig of parsley 8 or 10 little white onions 1 cup claret wine 1 bud garlic

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