Tipsy Loin of Lamb

Preparation info
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By Robert Carrier

Published 1965

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


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