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Recipe Details

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Summary

Name: Belgian Roast Lamb.

Category: International

Ingredients and Directions

Season 4 pounds of lamb with salt, pepper and lemon−juice; put in the dripping−pan with 2 small chopped

onions, 1 bay−leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour. Add

a cup of hot water and the juice of a lemon. Let bake in a hot oven until done. Serve with French peas.