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Roasted Leg of Lamb

4 servings

Ingredients

• 1 pcs Leg of lamb with fat
• Butter (a little)
• Water (a little)
• Shallots or onions (a little)
• Bay leaves (a little)
• Cloves (a little)
• Pepper (a little)
• 1 cup Cream
• 1 tbsp Mustard
• Potato starch (a little)

Instructions

1. Do not separate the fat from the leg; roast it with the fat.
2. Pound the leg well, wash, salt, and place in boiling butter.
3. Let it turn golden brown, then pour in boiling water and season with shallots or onions, a few bay leaves, cloves, and pepper.
4. Roast for 3 hours, basting frequently.
5. Half an hour before serving, add 1 cup of cream to the sauce and, if desired, 1 tablespoon of mustard.
6. During roasting, baste the leg frequently and scrape the fond from the pan so it cooks into the sauce.
7. When serving, partially skim the fat from the sauce, stir it with a little cold water if necessary, and thicken with a little potato starch.

Modernized from a treasured 19th-century German cookbook.