Roast Lamb
A classic roast lamb recipe from 1888, modernized for ease of use.
Ingredients
- 1 piece Lamb
- 1/4 cup Cold water
- 1 tablespoon Flour
- 2 tablespoons Butter
- 2 tablespoons Fresh mint, chopped
- 1 tablespoon White sugar
- 1 cup Best cider vinegar
- 1 sheet Buttered paper
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Instructions
- 1Preheat the oven to 375°F (190°C). Place the lamb in a roasting pan. Pour 1/4 cup of cold water over the lamb.
- 2Roast in the preheated oven. Baste the lamb frequently with the pan juices. After 30 minutes, cover the lamb with a sheet of buttered paper. Continue roasting for approximately 10 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- 35 minutes before the lamb is done, remove the buttered paper. Dredge the lamb with 1 tablespoon of flour. Increase the oven temperature to 400°F (200°C) and let the lamb brown. Bring to a froth with 2 tablespoons of butter. If serving mint sauce, do not make gravy.
- 4In a small bowl, combine 2 tablespoons of chopped fresh mint, 1 tablespoon of white sugar, and 1 cup of best cider vinegar. Stir well and let stand for 15 minutes before serving.
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