Recipes > Meat > Lamb > Belgian Roast Lamb

Belgian Roast Lamb


  • 4 pounds of lamb
  • salt, pepper
  • lemon-juice
  • 2 small chopped onions
  • 1 bay-leaf
  • 2 sprigs of parsley and thyme
  • 1/2 cup of butter


Season lamb with salt, pepper and lemon-juice.

Put in the dripping-pan with onions, bay-leaf, parsley and thyme.

Then pour over butter and dredge with flour. Add a cup of hot water and the juice of a lemon.

Let bake in a hot oven until done.

Serve with French peas.


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365 Foreign Dishes (1908).

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