Lamb en Casserole

Wipe two slices of lamb cut one and one−fourth inches thick from centre of leg. Put in hot
frying−pan, and turn frequently until seared and browned on both sides. Brush over with
melted
butter, season with salt and pepper, and bake in casserole dish twenty minutes or until tender.
Parboil three−fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one
tablespoon
bacon fat to which has been added one tablespoon finely chopped onion. Add to lamb, with
one
cup potato balls, two cups thin Brown Sauce, three tablespoons Sherry wine, and pepper to taste. Cook until potatoes are soft, then add twelve small onions cooked until soft, then
drained
and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not
be sautéd unless they are desired glazed. Serve from casserole dish.