Roast Lamb (Or Mutton) from 1658
"You might not think you need another recipe for roast lamb, but this one is a real curiosity. I found it in Margaret Rudkin's "Pepperidge Farm Cookbook" (1963). She has a chapter called "Cooking from Antique Cookbooks," in which she takes a number of 16th and 17th century recipes and translates them to modern terms. I find this endlessly fascinating ... and so I'm sharing a few of them, because I'm not sure this book is even still in print."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 5 lbs boneless lamb roast (boned and rolled shoulder)
- 4 tablespoons butter
- 2 cups red wine (bordeaux)
- 2 cups beef broth
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger, powdered
- 4 tablespoons flour
- 4 tablespoons lamb net fat
- 1 lemon
- 1⁄2 cup candied ginger, chopped fine
directions
- Trim excess fat from lamb. Place in a small roasting pan and rub the top with 4 tablespoons butter.
- Roast at 450 for about 20 minutes; reduce heat to 350 and cook for another hour. (It should still be pink inside when done.).
- Remove from pan and prepare for the messy job of slicing the meat in thin slivers, discarding all fat and undesirable bits.
- Place the lamb slices in a hot casserole and keep warm while you make the gravy.
- Pour off the fat that's left in the roasting pan and measure out four tablespoons; if you don't have enough, fill out the amount with butter. Add the fat (or fat and butter) to a large skillet.
- Stir in 4 tablespoons flour; stir with wooden spoon until lightly browned, then add the beef broth, stirring constantly to break up any lumps. Stir in red wine.
- Season to taste with salt and pepper, then add ginger and nutmeg.
- Simmer while you slice the lemon very thin. Remove the seeds from the lemon and add the slices to the sauce.
- Add the candied ginger (use ginger chips, or make sure you've minced the ginger into small bits).
- Pour the sauce over the meat, sprinkle with chopped parsley, and serve immediately.
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<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>
