Leg Of Lamb A La Printaniere
|Tomato puree||1 Teaspoon|
|Peas||1⁄2 Pound (Tinned)|
|Green beans||1⁄2 Pound (Tinned)|
|Brussels sprouts||1⁄2 Pound|
|Asparagus||1⁄2 Pound (Tinned)|
|Mushrooms||3 1⁄2 Ounce|
|Parsley bunch||1 Small|
Wash the leg of lamb, salt and lay it into a baking tin, putting fat on top, and roast in the oven until tender.
Clean the carrots, wash and cut them into thin strips.
Cut the washed mushrooms into cubes, clean Brussels sprouts, then braise all vegetables in butter.
When tender add green beans, green peas and asparagus (minus juice) and the finely chopped parsley.
Take out the meat, fry the flour and tomato puree in the fat, add 1 1/2 gill of water, boil well, and then strain over the mixed vegetables.
Slice the leg of lamb before dishing, and garnish with the braised vegetables.