That shoulder of lamb can be turned into an epicure's delight. Before cooking insert one small clove of garlic in the thickest part near the bone, together with 2 of 3 cloves pressed in here and there. Rub the skin of the lamb with a little olive oil and dust it lightly with sifted flour. Roast in the normal way. When the lamb is about half cooked sprinkle the outside with about 1 dessertspoon of strained orange juice or lemon juice and white table wine, Chablis for preference (1/2 each). Repeat in about 10 minutes, and just before the roast is cooked sprinkle lightly with brown sugar. This burns quickly and imparts a delicious flavour. When making your gravy be sure to pour into it a little of the wine, mixing well, just before serving.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.
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