| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lamb, Silvia |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Shoulder Of Lamb; Boned |
| 1/2 |
oz |
Butter |
| 2 |
oz |
Mushrooms; Chopped |
| 3 |
oz |
Soft White Bread Crumbs |
|
|
Salt And Pepper |
| 1/2 |
ts |
Mixed Herbs |
| 1 |
|
Egg To Bind Or; Beaten |
| 3 1/2 |
oz |
Prepared Stuffing Mix |
|
|
Flour |
|
|
Dried Rosemary; Optional |
| 1 |
|
Clove Garlic; Optional |
|
|
Salt And Pepper |
INSTRUCTIONS
STUFFING
Open out meat and place stuffing near centre. Roll up and tie firmly with
string at 1 " intervals. Place meat on rack in roasting tin. Dust with
flour (this helps crisp the fat) and sprinkle with rosemary. Place skinned,
crushed clove of garlic beneath the rack.
Cook in a very moderate oven (350 F, gas mark 3) for 45 minutes per pound
stuffed weight. When done, remove roast to a heated platter and keep it
warm while you make gravy in the roasting tin.
Pour of all but 1 tablespoonful fat. Stir in 1 tablespoon flour. Gradually
add about 3/4 pint hot stock (e. g. liquid in which vegetables have been
cooked) and boil up.
Adjust seasoning to taste, strain and serve. Usual accompaniments are mint
sauce or redcurrant jelly, roast or creamed potatoes, carrots, cauliflower
or peas.
Recipe By : Old Magazine clipping from England, Sixties?
Posted to EAT-L Digest 17 October 96
Date: Fri, 18 Oct 1996 09:55:40 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : A large roast cooks better and is more economical than a small
roast. 4 lb will serve 4 hot portions one day and 4 cold the next. You can
omit the
seasoning of rosemary and garlic if you wish, but these do add subtle
flavour to
the meat and gravy and are in no way overpowering.
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