CookEat Recipe
Roast Ribs of Spring Lamb
A whole lamb rib roast with its strained pan gravy, fresh watercress and mint sauce served separately.
Method
Steps
Step 1
Heat a conventional oven to 400°F. Neatly trim one good-sized spring-lamb rib joint, keeping it whole, and place it in a lightly buttered roasting pan.
Step 2
Rub the lamb all over with the teaspoon of salt and half teaspoon of ground white pepper. Pour the tablespoon of hot water into the pan and spread the half ounce of butter over the ribs.
Step 3
Roast for about ten minutes, then turn the joint and baste it with its own pan juices. Continue roasting for about twenty-five minutes more as a guide, until the thickest meat away from bone reaches at least 63°C. Adjust the time to the actual joint.
Step 4
Move the lamb to a warm dish and let it rest for five minutes. Skim the fat from its own pan gravy and strain the gravy over the lamb.
Step 5
Wash and drain fresh watercress, using clean utensils and keeping it separate from raw meat surfaces, and arrange it around the cooked lamb. Shake the prepared mint sauce thoroughly, measure one gill of the finished sauce and serve it separately in a sauceboat.
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