Rôti d’Agneau au Pistou

Name: Rôti d’Agneau au Pistou (Roast Lamb Stuffed with Pistou)
Yield: Serves 4–6.
Cuisine: France
Ingredients: 2–3 slices French bread, crusts removed, and turned into breadcrumbs; 2–3 slices French bread, crusts removed, and turned into breadcrumbs; 2–3 slices French bread, crusts removed, and turned into breadcrumbs; 2–4 tablespoons olive oil; 30 g(1 oz) freshly grated Parmesan cheese; 15 g(½ oz) basil leaves; 3 cloves of garlic; 1 kg(2¼ lb) half leg of lamb

Roast Lamb Stuffed with Pistou

Preparation info

Serves
4–6
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

In this dish the stuffing for the lamb is mixed with the basil sauce, pistou, to give the meat a very good flavour.

Ingredients

1 kg(2¼ lb) half leg of lamb
15 g(½

Europe
France
Main course
Mediterranean

Method

Bone the lamb and open the meat out flat. Cut gashes into any thick parts so that the meat is mainly the same thickness.

Chop the basil, garlic and olive oil together in a processor or blender. Add the cheese and breadcrumbs, and mix with 2–3 tablespoons hot water to make a spreadable paste.