Home › Left-Over Lamb and Mutton › Lamb in Ambush

Lamb in Ambush

Mince the lamb very fine. To each cup of meat allow one teaspoonful of chopped capers, one-half teaspoonful of onion-juice, one-quarter teaspoonful of salt, and a little paprika. Moisten with four tablespoonfuls of gravy or stock. Butter a deep pan or mold. Line the bottom and sides one inch deep with warm, well - seasoned mashed potato.

Fill the center with the meat mixture, and spread potato over the top. Cover tightly and steam, or set in pan of water and cook in oven from one-half to three-quarters of an hour. Turn out carefully on a hot platter, and serve tomato sauce (see page 71) in a separate dish. This dish is often called Lamb Chartreuse.