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Leg of lamb with parsley




Source of Recipe


Old cookbook
This is a novel of dealing with an ordinary Sunday joint of leg of lamb.
Mix together2 tablespoons butter and 3 tablespoons chopped parsley. With a pointed wooden skewer make little holes all over the joint and fill with the parsley butter. Place the joint in a greased pan and put in a warm oven. As soon as the joint is nicely browned, sprinkle with a little salt and add a pint and a half of boiling water, six peppercorns and a bay leaf. Time the joint according to its weight, allowing twenty minutes to the pound and twenty minutes over, and baste frequently while it is cooking. Strain the gravy, thicken slightly and serve in a sauceboat with the joint.