Tipsy Loin of Lamb

Name: Tipsy Loin of Lamb
Ingredients: ½ level teaspoon nutmeg; salt and freshly ground black pepper; 1 lion of lamb, prepared for roasting; 3 cloves garlic, finely chopped; 2 tablespoons bacon fat; ½ level teaspoon marjoram; 1 level teaspoon dried sage; 1 tablespoon butter; claret; bouquet garni (1 bay leaf, 1 sprig thyme, 2 sprigs green celery leaves); 1 tablespoon flour; ¾ pint beef stock; 4 tablespoons finely chopped parsley

Preparation info

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 lion of lamb, prepared for roasting
salt and freshly ground black pepper
½ level teaspoon nutmeg

Main course

Method

Rub lamb well on all sides with salt and pepper, nutmeg, sage and marjoram. Sear meat in hot bacon fat with finely chopped garlic and parsley. Place roast in a heatproof oval casserole. Add bouquet garni, tied with heavy white thread. Cover meat with claret and cook uncovered in a moderate oven (375°-M4), allowing 30 to 35 minutes per pound; turn meat occasionally. When meat is done, the