Home › The World's Kitchen › Tendrons of Lamb Braise with Vegetables

Tendrons of Lamb Braise with Vegetables

Cut three pounds breast of lamb into two-and-a-half-inch-square pieces. Place in a roasting pan six new carrots cut in halves, six small, peeled white onions, and twelve small, peeled, raw new potatoes. Arrange the lamb in the centre and the vegetables around. Season all over with one and a half teaspoons salt, a half teaspoon pepper, saltspoon grated nutmeg, half saltspoon ground thyme and half saltspoon mixed allspice. Lightly baste with melted butter, pour a half gill water in the pan, then set in the oven for thirty-five minutes, turning the lamb and vegetables once in a while. Pour in a half gill pure tomato juice, one and a half gills demi-glace and reset in the oven for thirty minutes more. Remove, dress on a hot dish, sprinkle a little freshly chopped parsley over and serve.