To boil a leg of lamb is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a leg of lamb that's boiled and served with breaded and fried lamb loin steaks. The full recipe is presented here and I hope you enjoy this classic British version of: To boil a leg of lamb.
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To boil a leg of lamb.
LET the leg be boiled very white. An hour will do it. Cut the loin into ſteaks, dip them into a few crumbs of bread and egg, fry them nice and brown, boil a good deal of ſpinage and lay in the diſh, put the leg in the middle, lay the loin round it, cut an orange in four and garniſh the diſh, and have butter in a cup. Some love the ſpinage boiled, then drained, put into a ſauce-pan with a good piece of butter, and ſtewed.
Modern Redaction
Ingredients
1 leg of lamb
1 loin of lamb
2 eggs, beaten
plain flour, for dusting
200g breadcrumbs
butter for frying
1 orange, quartered
Method:
Trim the leg of lamb nicely, place in a large pot and cover with water. Bring to a boil and continue boiling for about 60 minutes, or until the leg is cooked through. Remove from the pan, cover with foil and set aside to rest for 20 minutes.
In the meantime, cut the loin into steaks. Dust these with flour then dip in the beaten egg and coat well with the breadcrumbs.
Melt butter in a frying pan, add the breaded loin steaks and fry until golden brown all over and cooked through.
Arrange the leg in a serving dish and lay the loin steaks around it. Garnish with the orange quarters and serve accompanied by melted butter. If desired, the dish can be served on a bed of stewed spinach.
