Roast Leg of Lamb

Ingredients

• two cups of bread crumbs
• one-half cup of melted butter
• salt
• pepper
• thyme
• a little onion
• one cup of boiling water
• flour

Method

1. 1

   Bone the leg carefully.

2. 2

   Prepare dressing by moistening bread crumbs with melted butter and seasoning.

3. 3

   Skewer meat into shape, sear in a hot oven, then reduce heat, dredge with flour and seasonings, and add boiling water.

4. 4

   Baste every 10-15 minutes and roast for about 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 142. The excerpt below is the record exactly as published.

Roast Leg of Lamb To b$ne a piece of meat a French knife is almost a necessity, and in preparing a leg of lamb or mutton the meat must be cut away very carefully in order to remove the bone without spoiling the shape. Prepare a dressing by moistening two cups of bread crumbs (from the inside of the leaf) with one-half cup of melted butter. Season with salt, pepper and thyme, or with a little onion, if desired. Add a very little water and place in the meat, skewering the ends into shape. Have oven very hot and place meat in pan, adding neither water nor seasoning until the surface is seared over. Then reduce the gas flame, dredge meat lightly with flour and the seasonings, and pour one cup of boiling water

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