A Nice Receipt for Shoulder of Lamb
Origin: London, England
Source: Anonymous, 1846
Ingredients
- Shoulder of lamb
- Lemon juice
- Grated bread crumbs
- Egg
- Parsley
- Lemon pickle
- Mint
Instructions
- Half boil the shoulder of lamb. Score the surface and squeeze lemon juice over it generously. Combine grated bread crumbs, egg, and chopped parsley into a coating mixture, and cover the lamb with it. Broil the lamb over a clear fire and finish browning it in a Dutch oven, or grill it as preferred. Serve with a sauce seasoned with lemon pickle and chopped mint.