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Roast Saddle of Lamb, Mint Sauce

Remove the red skin from a small, tender, fat saddle of lamb, fold up the flanks underneath, firmly tie it all around, then lay it on a roasting pan, spread a little melted butter over the surface, pour two tablespoons water in the pan, season with teaspoon salt and half teaspoon pepper, set in the oven for one hour, turning and basting it once in a while. Remove, untie, dress on a dish, decorate with a little watercress and serve with saucebowl of mint sauce separately.