This unusual Serbian lamb dish has an accompaniment of mushrooms and new potatoes. Celery hearts or Jerusalem artichokes may be used instead of the potatoes.
1×6 lb. shoulder of lamb, trimmed of excess fat
8 parsley sprigs
4 thyme sprays
½ teaspoon salt
1 teaspoon black pepper
2 oz. butter, softened
1 oz. |2 tablespoons butter
8 oz. button mushrooms, wipeil clean
1 oz. flour
11. oz. milk
8 fl. oz. beef stock :’- teaspoon salt
V teaspoon black pepper
1 teaspoon grated nutmeg
1 lb. small new potatoes, scrubbed, cooked and drained
2 tablespoons double cream
Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C).
With a sharp knife, make 12 incisions in the lamb, near the bone. Insert the parsley sprigs and thyme sprays into the incisions. Rub the lamb all over with the salt and pepper, then with the softened butter. Place the lamb in a roasting tin.
Place the tin in the oven and roast the meat for 2 hours or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.
Meanwhile, prepare the garnish. In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and toss them in the butter until they begin to turn golden brown. Add the flour and stir with a wooden spoon until it is well blended. Add the milk, stock, salt, pepper and nutmeg and bring the liquid to the boil, stirring constantly. Reduce the heat to low, add the potatoes, cover the pan and simmer for 10 minutes. Remove the pan from the heat and stir in the cream. Set the pan aside and keep warm.
Remove the roasting tin from the oven and transfer the lamb to a carving board. Carve the meat into slices and arrange the slices in a heated serving dish. Spoon the garnish round the lamb and serve at once.