Roast Best End of Lamb with Green Peppercorns

Carré d’agneau rôti au poivre vert

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Rather expensive


  • 1 best end of lamb weighing 800 g (1 lb 12 oz). Ask your butcher for the loin end of a best end containing about 7 cutlets and get him to prepare it ready for roasting and to give you the bones and any pieces he trims away.
  • 20 g ( oz) butter
  • 20 g ( oz) green peppercorns
  • 30 g (1 oz) sieved breadcrumbs
  • 2 teaspoons strong mustard
  • 1 egg white
  • 1 tablespoon chopped parsley
  • salt, pepper


  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 or so minutes on an upturned plate placed on another larger one and covered with a bowl (this allows the meat to keep hot without drowning in its own juices, which would spoil the texture).
  4. While the meat is cooking, crush the green peppercorns and mix them with the parsley and mustard. Whisk the egg white until it is very firm, then fold in the green pepper mixture.
  5. Pour the cooking fat from the roasting-dish and keep it hot. Deglaze the dish with 3–4 tablespoons of water, stirring the bones well to extract all the juices. Strain the resulting sauce into a small saucepan, add a turn of the peppermill and the remaining butter.
  6. Turn the grill to its highest setting and, while it heats up, spread a thick layer of the egg and green pepper mixture (4) 1 cm (¼ inch) thick on the upper side of the meat. Sprinkle with breadcrumbs and then baste with some of the fat from the roasting-dish (5). Place the meat carefully in the roasting-dish, on top of the bones, and grill 3–4 minutes until it has turned a pretty golden colour. Serve at once, with the sauce (5) in a separate sauceboat.

Recommended wines

  • Full-bodied red wine (Saint-Emilion, Coteaux d’Aix)