Home › The World's Kitchen › Grilled Breast of Lamb

Grilled Breast of Lamb

Procure a breast of lamb, break bones with a cleaver, then cut the skin crisscross. Season with teaspoon salt and half teaspoon pepper, rub it over with tablespoon oil, arrange on a double broiler and broil over a slow fire twelve minutes on each side. Remove, then with a small feather brush butter it lightly all over, lightly turn it in bread crumbs and broil again two minutes on each side. Remove, dress on a hot dish, pour a little maitre d'hotel butter over and serve.