Roasted Saddle of Lamb

Ingredients

• the saddle of Lamb
• two large cucumbers
• one medium-sized onion
• 1 table-spoonful of lemon-juice or vinegar
• salt
• pepper

Method

1. 1

   Roast the saddle of Lamb over an open fire or in a hot oven.

2. 2

   Prepare a sauce with cucumbers and onion in broth, seasoning with salt, pepper, and lemon juice.

3. 3

   Serve the Lamb garnished with cucumber and potato croquettes, with the sauce on the side.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 228. The excerpt below is the record exactly as published.

Roasted Saddle of Lamb.— (1) The saddle of Lamb is simply the two loins cut off before the carcase is split open down the back ; it is best when roasted before an open fire, but it may be cooked in a very hot oven. If of medium size it will cook in an-hour-and-a-half, but if large it will require nearly two hours. It should first be exposed to intense heat until browned, then seasoned with salt and pepper, and every fifteen minutes should be basted with the drippings which fall from it. About half-an-hour before the loin is done, make Fig. 1024. Roasted Saddle of Lamb. a sauce as follows : Peel two large cucumbers, cut them into thin slices, and let them fall into salted cold water. Peel and slice one medium-sized onion, put it into a saucepan with the cucumbers and enough broth or gravy to cover, and let them stew for fifteen minutes ; season highly with salt and pepper, and 1 table -spoonful of lemon-juice or vinegar

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