{"id":4387,"slug":"leg-of-lamb-boulangere","title":"Leg of lamb, Boulangère","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 leg of lamb","Salt","Pepper","Garlic","Butter","1 cup of water","1 bouquet garni","2 large onions","6 raw potatoes (the size of a silver dollar)","Chopped parsley"],"ingredients_norm":["leg of lamb","salt","pepper","garlic","butter","water","bouquet garni","onion","raw potato","parsley"],"steps":["Season a leg of lamb with salt and pepper, and rub with garlic and butter.","Put in roasting pan with a cup of water and a bouquet garni.","Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb.","Put small pieces of butter on top, put in oven, and baste the meat only.","It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking.","When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w8:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c539c84ad3af5a52fd6b0224af34c9306e097bd7da21d0b3e7479d3028851f3f","created_at":"2026-08-02T16:36:44Z","updated_at":"2026-08-02T16:36:44Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/leg-of-lamb-boulangere"}