| One hour before cooking the lag of lamb, rub the meat with the powdered ginger, the pepper, the thyme (4 stripped sprigs) and the 2 bay leaves cut into strips. Wrap it tightly in the muslin, tie it up with string. Place the leg of lamb in a casserole, pour boiling salted water over it and cover. Bring to a boil. Count 15 minutes of cooking per lb for the meat to be rare. Serve with boiled and buttered mixed vegetables, a turnip, celeriac or onion purée. Serve the mint jelly (as if mustard) and veloutie white sauce with 2 or 3 tablespoons of capers. This fine dish is delicious served cold or hot. | Ingredients:
1 leg of lamb (3 1/2 to 4 lbs) 1 tbsp powdered ginger salt, pepper, thyme, bay leaf muslin 1 jar of mint jelly or 1 bottle of mint sauce 1 cup veloutie white sauce with capers Preparation Time: 10 Mins Cooking Time: 60 Mins Country:
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