In this dish the stuffing for the lamb is mixed with the basil sauce, pistou, to give the meat a very good flavour.
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–
Spread the stuffing over the cut surface of the meat, making sure it reaches into the cuts in the meat. Roll up the meat neatly, re-forming the shape. Tie with string in two or three places to maintain its shape during cooking.
Roast the meat in a slow oven (Mark 3, 160°C, 325°F) for 1–1½ hours or until cooked to your taste. The dish tastes best when the lamb is still pink. Remove the meat from the oven and leave in a warm place for 15–20 minutes. Then carve across in thick slices.
Serve with boiled Camargue rice or another white, round-grained rice, cooked with bay leaves and butter.
A friend cooked this recipe in midwinter by mixing a
© 1987 Geraldene Holt. All rights reserved.