Roast Lamb, Mint Sauce

Quartier d’Agneau Roti, Sauce Menthe

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Hind Quarter of a Lamb
  • Salt and Pepper to Taste
  • Parsley to Garnish
  • A Mint Sauce

Method

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.