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To Bake a Shoulder of Lamb

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None Have a pocket cut in the shoulder. With dry bread crumbs, a tablespoonful each of butter, finely chopped onion and chopped parsley, a sprinkle of pepper and salt, mix well together, fill the pocket. P

Instructions

Step 1. Heat the frying pan very hot. Trim the chops, remove fat

Step 2. and wipe the meat with a damp cloth. Put chops in the frying

Step 3. pan. When one side is seared, turn, and sear the other, then cook the inside more slowly; turn the chops frequently, but

Step 4. do not pierce them with a fork when turning. Cook from 6 to 10

Step 5. minutes, according to thickness of chops. If necessary, stand the chops in the pan so that the edges may be cooked. Season

Step 6. with salt and pepper, arrange on hot dish and serve at once.