Guard of Honour Recipe |
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You will need..... 2 matching joints best end neck of lamb 2 tablespoons melted dripping few cocktail cherries
Preparation Time 1 lb. potatoes,
peeled and halved
10 minutes
few sprigs parsley
Cooking Time
1 hour 15 minutes
Oven setting
350ºF; Gas Mark 4
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 swords. Add dripping. Surround with the potatoes
(see Quick Tip below). Roast in a
moderate oven for about 11/4 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 cocktails
cherries. Serves 4-6
Quick Tip
To roast potatoes:
peel and cut medium-sized potatoes in half. Boil for two minutes,
drain, shake well, and place round the joint. Spoon the hot fat over
them. Bake for about an hour until golden brown. Baste once or twice. |
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