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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (4- to 5-pound) saddle of lamb |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup all-purpose flour, divided |
2 1/2 cups boiling water, divided |
1 beef-flavored bouillon cube |
3 tablespoons chopped fresh mint leaves |
2 tablespoons vinegar |
1/4 cup butter or margarine |
fresh mint leaves (optional) |
Directions:
1. Sprinkle lamb with salt and pepper; dredge in 1/4 cup flour. Place lamb, fat side up, in a large Dutch oven. Add 1 1/2 cups boiling water. Cover and bake at 350° for 1 1/2 hours or until lamb is tender, basting occasionally with pan liquid. Transfer lamb to a warm serving platter, reserving pan liquid; keep warm.
2. Dissolve bouillon cube in remaining 1 cup water in a small mixing bowl; add chopped mint, vinegar, and reserved pan liquid, mixing well. Set aside.
3. Melt butter in a saucepan; cook until golden brown. Add remaining 1/4 cup flour, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Gradually add mint mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain. Serve sauce with lamb. Garnish with fresh mint leaves, if desired.
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