ROAST SHOULDER OF LAMB WITH BROWNED POTATOES
- 3½ or 4 pounds shoulder of lamb
- 2 cups stale bread crumbs
- 1 tablespoon finely cut onion
- 1 tablespoon drippings
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- ⅛ teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing made with above ingredients mixed together. Sew up and put into hot oven for 20 minutes. When well seared, season and pour over 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Add more water as needed, making 2 cups of gravy when finished. Thicken gravy by adding 1 tablespoon flour mixed with little cold water, season and cook until smooth.