Roast Lamb with Barbecue Sauce
Serving this delectable entree amounts to a ritual in The Hermitage. It is for its roast lamb that the restaurant is famed from coast to coast. Its other cuisine, too, lives up to its proud slogan, “Nashville’s Finest.” The Hermitage’s own barbecue sauce, perfected only after exhaustive experimentation, is a major contributing factor to the distinctive taste of the lamb.
Leg of Lamb
4 tablespoons shortening
Salt and cayenne pepper to taste
Wipe meat; rub with salt and cayenne pepper. Melt shortening in roaster; add lamb; sear on both sides until browned. Add sliced onions to brown. Cover and cook slowly for two hours; then baste with the barbecue sauce made as follows:
2 tablespoons butter
3/4 cup vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon sugar
1 tablespoon onion juice
Juice of 1 lemon
Dash cayenne pepper
1 tablespoon Louisiana hot sauce
Mix all ingredients and bring to a boil. Baste often, digging spoon deep into roast so that the sauce penetrates.
Since the turn of the century, this has been one of the most popular dining-out spots in Nashville. Its restful atmosphere and true and tried southern dishes are a winning combination. The mad tempo of modern days gives pause when you step through the doors and you think of gentle living as it was in the old South and the bygone era of hoop skirts.
This information is from Standard’s Famous Southern Creole Recipes – pages 24 and 25, originally published about 1950.