Roast of Kings

Roasted Lamb

Source: An Anonymous Andalusian Cookbook of the 13th Century. translated by Charles Perry.

Original Recipe:

.... need to find transcription of the manuscript

Translation: (from An Anonymous Andalusian Cookbook of the 13th Century)

Take half a lamb with its breast, sprinkle it with three dirham of pepper and as much of caraway, three spoonfuls of water and a stalk of fennel, two spoonfuls of oil and as much of murri, some Chinese cinnamon, some rubbed thyme, four beaten eggs and sufficient salt. Put the lid on the pot and send it to the oven, and when it is done and browned, present it and it has an extremely good aroma.

My Interpretation:

2 Ibs. Boneless Leg of lamb 1 tsp. pepper
1 tsp. caraway ⅓ stalk of fennel
1 Tbs. water 2 tsp. oil
2 tsp. murri ¼ tsp. cinnamon
½ tsp. thyme 1 egg

Combine all ingredients except for meat and baste meat with mixture. Roast in covered pan (350° F), basting every 15 minutes until the lamb is cooked.

A recipe for murri is provided in Miscellany. by Cariadoc and Elizabeth. I omitted the salt in the final recipe for murri is a sauce saturated with salt. If you are not inclined to make the murri, substitute 1 tsp. of salt for the murri.
 
Works Referenced:

A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchesse Diana Alena