Saddle of Lamb
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1 saddle of lamb
- mint sauce
- brown cucumber sauce
- salad
Instructions
- Roast the saddle of lamb at a brisk fire for one hour and three quarters to two hours.
- Keep the lamb constantly basted with its own dripping throughout roasting.
- For the mint sauce, mix three heaped tablespoonsful of finely-chopped young mint with two tablespoonsful of pounded and sifted sugar and six tablespoonsful of the best vinegar.
- Stir the mint sauce until the sugar is dissolved.
- Send the roasted saddle to table with the mint sauce, brown cucumber sauce, and a salad.