Hind Saddle of Lamb a la Florentine

Roast a saddle of yearling lamb in the oven having it laid in a baking pan; salt and baste with dripping. It will take from an hour to an hour and a half to have it properly roasted if the oven be very hot. When done, dress and glaze the meat, surround it with a garnishing of artichoke bottoms a la Florence (No. 2677), and serve with a separate white Colbert sauce (No. 451).