Aloes of Lamb with Verde Sawse

Name: Aloes of Lamb with Verde Sawse
Yield: Serves 4 as a starter or light lunch
Cuisine: British
Ingredients: 2 tbsp double cream or milk; 2 tbsp double cream or milk; 1 pinch / 20-30 saffron strands, crushed; 2 tbsp vegetable oil; verde sawse to serve; salt and ground white pepper to season; 4 lamb boneless leg steaks (500 g / 1 lb 2 oz in total); 8 x cocktail sticks; salt and ground white pepper to season; 2 eggs, beaten; 1 small onion, peeled and finely chopped; 2 tbsp chopped parsley; ¼ tsp ground ginger

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from the recipe for ‘Allowes de Mutton‘ in Two Fifteenth Century Cookery Books (Harl MS 4016).

Ingredients

2 tbsp double cream or milk
1 pinch / 20-30 saffron strands, crushed<

Europe
United Kingdom
Starter
Lunch
Microwave

Method

Heat the cream or the milk in the microwave for around 10 seconds then pour over the saffron and leave to infuse.
Heat a tablespoon of the oil. Fry the onion in the oil until softened and golden.
While the onion is cooking combine the saffron cream and beaten eggs together.
Mix the ground ginger into the onions followed by t