Roast Lamb, Mint Sauce

Name: Roast Lamb, Mint Sauce (Quartier d’Agneau Roti, Sauce Menthe)
Cuisine: United States
Ingredients: Salt and Pepper to Taste; A Mint Sauce; Parsley to Garnish; The Hind Quarter of a Lamb

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

Americas
United States
Dinner
New Orleans
Gluten-free

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