Roast lamb

(Recipe #90, page 97)

Take one or both hindquarters, wash and dry, rub with allspice, lay it in a hot pan with lots of butter along with rosemary and some bay leaves, later sprinkle it with some fine salt and roast it like a leg of veal, not too tender; an hour should suffice.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s