Recipes > Meat > Lamb > Roast Lamb with Mint Sauce

Roast Lamb with Mint Sauce


  • fore-quarter of lamb
  • 1 sprig of parsley
  • 3 sprigs of mint
  • 1 ounce of carrot sliced
  • salt
  • pepper


Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind-quarter; secure it in shape with stout cord, lay it in a dripping pan with the parsley, mint, and carrot; put it into a quick oven, and roast it fifteen minutes to each pound; when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it. When done serve it with a gravy-boat full of mint sauce.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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