Name: Spring Lamb
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 1 egg, well beaten; 2 tablespoons shredded suet; 1 tablespoon finely chopped mint; ⅝ cup (90 g) fresh fine white breadcrumbs; A little milk; 1 tablespoon seasoned flour; 12 spring onions, finely chopped; ⅜ cup (90 g) dripping or cooking fat; Boned shoulder of lamb, about 5 lb (2½ kg) before boning; 1 teaspoon thyme

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

The first shoots of mint, spring onions and young sprigs of thyme were used for this spring dish. The first broad beans should be just ready in the garden to accompany it. It is best served with creamed potatoes or boiled new potatoes and freshly made mint sauce.

Ingredients

Boned shoulder of lamb, about 5 lb (2½ kg) before boning
⅝ cup

Method

Mix the breadcrumbs, suet, mint, onions and thyme together. Season lightly and mix in the egg and a little milk. Work all together with your hand and fill the bone cavity in the lamb with this stuffing. Roll and tie securely. Rub the lamb all over with the seasoned flour.

Put the lamb on a ra