Roast Lamb, Mint Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is the standing dish for the Easter dinner in New Orleans. Select a fine, fresh, white hind-quarter of Lamb. Roast in exactly the same manner as indicated in “Roast Leg of Mutton”, only...
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Ingredients
- The Hind Quarter of a Lamb
- Salt
- Pepper
- Parsley to Garnish
- A Mint Sauce
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