This is the standing dish for the Easter dinner in New Orleans. Select a fine, fresh, white hind-quarter of Lamb. Roast in exactly the same manner as indicated in “Roast Leg of Mutton”, only allow about twenty minutes to the pound in cooking. Serve with a garnish of parsley and a Mint Sauce.
Roast Lamb is always served with fresh, young Green Peas and Asparagus Tips.