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Roasted Lamb in Its Own Fat

4 servings

Ingredients

• 1 pcs Leg of lamb or saddle of lamb
• Onions or shallots (a little)
• Salt (a little)
• Water (a little)
• Potato starch (a little)

Instructions

1. For this, use the saddle or leg, with the leg being preferable.
2. Pound the leg vigorously and wash, but do not skin.
3. Pierce here and there with a sharp knife, insert strips of onions or shallots, sprinkle with salt, and place in the pan, adding enough boiling water so that the leg is only half covered.
4. Roast slowly for 1½ to 2 hours, basting from time to time and scraping the brown fond from the pan so it cooks into the sauce.
5. Before serving, skim the fat from the sauce and thicken with a little potato starch.
6. The saddle is prepared in the same way, but with a shorter roasting time.

Modernized from a treasured 19th-century German cookbook.