Larded Lamb Loin
- 6 pounds lamb loin
- Bacon of larding
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sweet or sour cream
- Few drops lemon juice
Have the butcher remove the bones from the loin; remove the fell. Pound the meat; lard with narrow bacon strips. Sprinkle with pepper and salt and put into roaster with the butter; roast at 350°F., for approximately an hour, basting frequently with the butter and little water. Blend together the flour, 1/2 cup water, the cream and lemon juice; add to the meat. Roast for another half hour, basting frequently. Strain sauce and serve proudly with the meat. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 3, 2009
13 min
120 min
133 min