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ENGLISH-STYLE LEG OF LAMB

One hour before cooking the lag of lamb, rub the meat with the powdered ginger, the pepper, the thyme (4 stripped sprigs) and the 2 bay leaves cut into strips. Wrap it tightly in the muslin, tie it up with string. Place the leg of lamb in a casserole, pour boiling salted water over it and cover. Bring to a boil. Count 15 minutes of cooking per lb for the meat to be rare. Serve with boiled and buttered mixed vegetables, a turnip, celeriac or onion purˇe. Serve the mint jelly (as if mustard) and veloutˇe white sauce with 2 or 3 tablespoons of capers. This fine dish is delicious served cold or hot.
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1 leg of lamb (3 1/2 to 4 lbs) 
1 tbsp powdered ginger
salt, pepper, thyme, bay leaf
muslin
1 jar of mint jelly or 1 bottle of mint sauce
1 cup veloutˇe white sauce with capers
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10
mn
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60
mn
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Great Britain
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Meat
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Rosˇ de Provence
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