To Roast a Fore Quarter of Lamb
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1 fore quarter of lamb
- small fresh butter
- a little cayenne
- 1 lemon
- Maître d'Hôtel sauce
- mint sauce
- fresh salad
Instructions
- Lay the fore quarter of lamb before a clear, brisk fire.
- Baste it carefully and plentifully from the time it becomes warm until it is ready to serve, but do not place it so near the fire that the fat will catch or burn.
- When the joint is ready, separate the shoulder from the ribs with a sharp knife.
- Lay a small slice of fresh butter, a little cayenne, and a squeeze of lemon juice between the separated shoulder and ribs, or serve cold Maître d'Hôtel sauce from Chapter VI instead, with or without parsley according to taste.
- Serve with good mint sauce and a fresh salad.