Lamb Chops Recipe

From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
Brush three ounces of melted butter over the inner part of a well
trimmed quarter of lamb, and strew thick with finely grated bread
crumbs, seasoned with salt, pepper and parsley; roll and skewer four
or five slices of bacon to the outer side; put in rather quick oven.
When thoroughly done (not over cooked) remove the bacon and baste the
meat with well beaten yolk of egg and gravy; cover thick with bread
crumbs and brown nicely. Garnish the platter on which it is served
with sprays of mint. Mint sauce should be an accompaniment. This makes
not only an attractive looking, but delicious roast of lamb.

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