Roast Lamb (or Mutton) From 1658

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 5 lbs boneless lamb roast (boned and rolled shoulder)
• 4 tablespoons butter
• 2 cups red wine (bordeaux)
• 2 cups beef broth
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger, powdered
• 4 tablespoons flour
• 4 tablespoons lamb net fat
• 1 lemon
• 1/2 cup candied ginger, chopped fine

Recipe

• 1 trim excess fat from lamb. place in a small roasting pan and rub the top with 4 tablespoons butter.
• 2 roast at 450 for about 20 minutes; reduce heat to 350 and cook for another hour. (it should still be pink inside when done.).
• 3 remove from pan and prepare for the messy job of slicing the meat in thin slivers, discarding all fat and undesirable bits.
• 4 place the lamb slices in a hot casserole and keep warm while you make the gravy.
• 5 pour off the fat that's left in the roasting pan and measure out four tablespoons; if you don't have enough, fill out the amount with butter. add the fat (or fat and butter) to a large skillet.
• 6 stir in 4 tablespoons flour; stir with wooden spoon until lightly browned, then add the beef broth, stirring constantly to break up any lumps. stir in red wine.
• 7 season to taste with salt and pepper, then add ginger and nutmeg.
• 8 simmer while you slice the lemon very thin. remove the seeds from the lemon and add the slices to the sauce.
• 9 add the candied ginger (use ginger chips, or make sure you've minced the ginger into small bits).
• 10 pour the sauce over the meat, sprinkle with chopped parsley, and serve immediately.