Spring Lamb

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

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

Europe
United Kingdom
Engalnd
Dinner
Main course
Spring

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