Roasted Leg of Lamb
- Leg of Lamb
- Pepper and salt
- Small loaf of baker's bread
- 3 ounces of butter
- 1 large onion chopped fine
- Flour
- 3 half pints of water
- 1 heaping tablespoonful of fine flour
Insert a knife and loosen all the flesh round the bone, at the upper part of the leg. Wash and season it with pepper and salt. Crumb the inside of a small loaf of baker's bread, to which add three ounces of butter, one large onion chopped fine, with pepper and salt to taste. Mix all well together, fill the incisions, and skewer tight, dredge over a little flour, place it in the pan, with the three half pints of water, into which dredge a heaping tablespoonful of fine flour. Stir well, and cook in a quick oven. Baste frequently, and send to table on a heated dish, and handsomely browned.
Submitted by Aug 25, 2009
15 min
30 min
45 min