Roast Saddle of Lamb with Basil-Scented Jus

Selle D’agneau Rôtie au Basilic

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

When you ask for a whole saddle of lamb, be prepared for a certain amount of confusion. The butcher’s likely never to have sold one, even though the saddle is the most tender and delicious cut of lamb, outdoing even the rack because it contains no fatty shoulder-end chops. In case you’re wondering what happens to all those saddles of lamb, they’re turned into lamb loin chops—which look like miniature T-bone steaks—by using the bandsaw to first cut the saddle in half lengthwise and then to c