Roast Best End of Lamb with Green Peppercorns

Carré d’agneau rôti au poivre vert

Preparation info

  • For


    • Difficulty


    • Ready in

      35 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 best end of lamb weighing 800 g (1 lb 12 oz


  1. Preheat the oven to the hottest possible setting. Allow it at least 15 minutes to heat up.
  2. Place the meat in a roasting-dish, season it with salt and pepper and arrange the trimmings and bones round it, coating it with half the butter. Roast for 20 minutes in the very hot oven, basting from time to time.
  3. When the meat is cooked, let it rest for five o