Prep 2 hrs
Cook 1 hr 30 mins
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.
- 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
- 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.