lamb
( 18th-century England )
serves 6
Pre-heat the oven to 2000C / 4000F / Gas
mark 6.
1.8-2kg / 4-41/2lb shoulder of lamb
30ml / 2 tbsp well seasoned flour
for the devil mixture
45ml / 3 tbsp mild ( french ) mustard
3ml / 1/2tsp paprika
1.5ml / 1/4tsp cayenne pepper
1.5ml / 1/4tsp white pepper
1.5ml / 1/4tsp salt
3ml / 1/2tsp ground turmeric
3ml / 1/2tsp powdered mace
85g / 3oz butter
30ml / 2 tbsp lemon juice
Pre-heat heat the oven to 2000C / 4000F
Gas mark 6.
Rub the shoulder of lamb with half of the seasoned flour and roast in a baking
tin for 40 minutes.
While the lamb is roasting, make the devil mixture. Beginning with
the mustard, combine all the ingredients in a small bowl. Put in the
lemon juice last and mix well.
After 40 minutes remove the joint from the oven and make 4 deep crossways
slashes in it. Spread the prepared devil mixture in the slashes.
Baste with the juices which have run out from the slashes.
Sprinkle again with the remaining seasoned flour and return to the
oven for a further 40 minutes.
Keep the lamb hot on a serving dish, while you make the
gravy.