Roast Best End of Lamb with Crayfish and Girolles

Name: Roast Best End of Lamb with Crayfish and Girolles
Ingredients: 85 ml/3 fl oz double cream; 12-14 fresh girolles; 12 live crayfish; 25 ml/1 fl oz veal stock; A few flat parsley leaves; 1 best end of lamb with 6 bones; 1 best end of lamb with 6 bones; 115 ml/4 fl oz chicken stock; 25 ml/1 fl oz dry white wine; Salt and freshly ground white pepper; Salt and freshly ground white pepper

Preparation info

Serves
2

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is slightly different from the normal Sunday roast; whatever you do, don’t serve mint sauce!

Ingredients

1 best end of lamb with 6 bones
Salt and freshly ground white pepper
25

Starter
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas Mark 8.

Skin the lamb and remove the bones. Trim back the fat so that there is only about 1 cm/½ inch of fat around the eye of meat and remove the sinew that runs its length. Score the fat to give a criss-cross pattern using