Ingredients:
Matching best end neck of lamb - 2
Melted dripping - 2 tbsp
Few cocktail cherries
Potatoes - 450 g (peeled and halved)
few sprigs parsley
Method:
Matching best end neck of lamb - 2
Melted dripping - 2 tbsp
Few cocktail cherries
Potatoes - 450 g (peeled and halved)
few sprigs parsley
Method:
- Ask the butcher to chine the joints, remove surplus fat and skin from around the ends of the rib bones, so that bones protrude 1 inch.
- Place the two joints on end in the roasting tin and close together, so that the bone tips cross each other like swords. Add dripping. Surround with the potatoes.
- Roast in a moderate oven for about 1 1/4 hours. To serve, take the joints just as they are from the roasting tin and stand on a serving dish. Surround with the potatoes, placing sprigs of parsley between.
- Decorate the tips of the bones alternately with cutlet frills and cocktail cherries.
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