Geraldene Holt

Salpicon pour les Rôtis

Salpicon for Roast Meat

Preparation info
    • Difficulty

      Medium

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

A friend in Haute Provence showed me how she makes her roast pork and lamb so mouthwatering. This mixture is used to baste the meat during cooking and can be used in the same way with oven-baked or grilled lamb or pork chops.

Ingredients

  • 50 g(2 oz) lard fumé or smoked streaky bacon
  • 1 clove of

Method

Dice the bacon and garlic very finely, add the chopped parsley and season with salt and milled pepper. Mix to a paste with the oil and vinegar.

This salpicon can be spread over the meat before or during the cooking. I usually spread half over the fat side of a loin of pork or over the meat side of a boned and butterflied leg of lamb. Leave the joint, covered by an upturned bowl,