Saddle Of Lamb

Name: Saddle Of Lamb
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)

10 ingredients

3 steps

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.