Roast Spring Lamb
Ingredients
Directions
Prepare
Ensure the lamb is thoroughly cooked.
Wipe the lamb with a damp cloth.
Place the lamb in a roasting pan and dust with pepper.
Dissolve a teaspoonful of salt in a cup of water and pour into the bottom of the pan.
Roast and serve
Put the pan in a hot oven for the first fifteen minutes.
Then cook slowly, basting every fifteen minutes.
Allow twenty minutes per pound.
Serve with mint sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Lamb (in the method)
- The main protein; slow roasting softens its connective tissue and browns its surface.
The step that matters
Hot start, then slow cooking. The hot first fifteen minutes browns the outside, and the slower cooking that follows lets the centre heat evenly without the exterior drying out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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