Braised Loin of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a loin of lamb that's braised in stock, herbs, mace, carrots and sprin onions on a bed of bacon. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Loin of Lamb.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BRAISED LOIN OF LAMB.
753. INGREDIENTS.—1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste.
Mode.—Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers.
Time.—2 hours. Average cost, 11d. per lb.
Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 loin of lamb
10 slices of bacon
1 bunch of spring onions
6 young carrots
1 bunch of savoury herbs
1/4 tsp ground mace
600ml lamb stock or strong vegetable stock
sea salt, to taste
Method:
Bone the lamb then take a pan just large enough to hold it and line the base with 6 slices of bacon. Sit the lamb on top then add the spring onions, carrots, herbs, mace and stock. Season to taste with salt then cover with the remaining bacon.
Bring to a gentle simmer, cover the pan and cook gently for 2 hours. Remove the lamb from the pan and set aside to keep warm. Strain the pan juices into a clean pan, bring to a boil and reduce to a glaze.
Use this glaze to coat the meat and serve on a bed of stewed peas, wilted spinach or stewed cucumbers.
