Selle d’agneau à l’arlésienne

Name: Selle d’agneau à l’arlésienne (Roast saddle of lamb)
Cuisine: French
Ingredients: 1 saddle of lamb; softened butter; 1 saddle of lamb; salt and ground black pepper; salt and ground black pepper; 425 ml/¾ pint hot beef stock; crushed rosemary; 1 Spanish onion, finely chopped; sprigs of thyme; 6–8 cloves garlic, unpeeled olive oil; 6–8 cloves garlic, unpeeled olive oil; 24 new potatoes, boiled and sautéed in butter; 24 new potatoes, boiled and sautéed in butter; watercress; 1 tablespoon butter; 6 tablespoons chopped mushrooms and 2 tablespoons each chopped parsley and truffles, sautéed in butter; 6 tablespoons chopped mushrooms and 2 tablespoons each chopped parsley and truffles, sautéed in butter; 6 tablespoons chopped mushrooms and 2 tablespoons each chopped parsley and truffles, sautéed in butter; 6 tablespoons chopped mushrooms and 2 tablespoons each chopped parsley and truffles, sautéed in butter; 1 tablespoon plain flour; 6 medium-sized courgettes; 6 tomatoes, sliced

Roast saddle of lamb

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 saddle of lamb
softened butter
salt and ground black pepper
crushed rosemary

Europe
France
Provence
Main course

Method

Pre-heat the oven to moderately hot (190°/375°F/Mark 5).

Spread the lamb with softened butter and sprinkle to taste with salt, pepper and rosemary.

Place the saddle in a roasting pan, pour 150