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Roast Leg of Lamb with Mint Sauce
From The Swedish, French, American cook book, 1918
Serves 6
Serve with potatoes and green vegetables, with mint sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
60Calories
3 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein3.4 g
Carbohydrates4.5 g
Fiber1.1 g
Sugars2.1 g
Total Fat3.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol12 mg
Sodium27 mg
Potassium147 mg
Calcium16 mg
Iron0.4 mg
Magnesium9.3 mg
Phosphorus43 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A178 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate12 mcg
Choline3.5 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 233. The excerpt below is the record exactly as published.
Roast Leg of Lamb with Mint Sauce Gigot d’ Agneau roti, Sauce Menthe Select a nice leg of lamb; wrash well and cut off the bone just showing about one inch from the meat; cut the joint so that the leg does not lie too stiff in the pan; sprinkle with pepper and salt; put w7ater in the pan with some onions and carrots; the fat that comes around the leg wash well and put on top. Roast the lamb in a very hot oven, basting a few times meanwhile. A leg of lamb about six to seven pounds should be roasted from one and a quarter to one and a half hours. When done, put on a hot platter; put a paper frill around the leg bone and garnish with parsley at the other end of the platter; remove all the fat from the pan, add half cup stock
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