Loin of Lamb, roasted with marjoram and served with creamed mushrooms, makes an excellent family meal. Serve with creamed potatoes and a crisp green salad.
1 oz. butter
1 X 4 lb. loin of lamb, chined and all excess fat trimmed
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon dried marjoram
1 lb. small button mushrooms, wiped clean and halved
1 tablespoon flour
4 fl. oz. milk
2 fl. oz. double cream |- teaspoon cayenne pepper
Preheat the oven to fairly hot 400’F (Gas Mark 6, 200°C).
Grease a medium-sized roasting tin with half of the butter and set it aside.
Rub the loin of lamb all over with 1 teaspoon of the salt, 1 teaspoon of the pepper and the marjoram.
Place the lamb in the roasting tin and place the tin in the centre of the oven.
Roast the lamb for 20 minutes, then reduce the oven temperature to warm 325CF (Gas Mark 3, 170°C). Continue to roast the meat for 1 hour 20 minutes or until the meat is tender when it is pierced with the point of a sharp knife.
Fifteen minutes before the meat has finished roasting, prepare the mushrooms.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms and cook them, stirring, for 3 to 4 minutes, or until they are cooked.
Remove the pan from the heat. With a slotted spoon, remove the mushrooms from the pan and set them aside. With a wooden spoon, stir the flour into the butter in the saucepan to make a smooth paste. Gradually stir in the milk, (being careful to avoid lumps), the cream, cayenne, and the remaining salt and pepper.
Set the pan over low heat and cook the sauce, stirring constantly, until it thickens. Return the mushrooms to the pan and cook for a further 2 minutes, or until they have heated through. Remove the pan from the heat and keep warm.
Remove the lamb from the oven. Take it out of the roasting tin and place it on a carving board. With a sharp knife, separate the lamb into chops and arrange the chops on a warmed serving dish.
Spoon the mushroom mixture over the chops and serve immediately.