Roast Lamb with Provencal Herbs

Name: Roast Lamb with Provencal Herbs
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a little meat stock; 100 g (4 oz) butter; a little oil for roasting; Dijon mustard; bunch of fresh rosemary; salt and pepper; 2 best ends of lamb, chined and trimmed for roasting; 225 g (8 oz) fresh white breadcrumbs; 50 g (2 oz) fresh parsley, chopped; 50 g (2 oz) shallots, chopped and cooked in a little white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 best ends of lamb, chined and trimmed for roasting
salt and pepper
bunch of fresh rosemary

Europe
United Kingdom
Main course

Method

Preheat the oven to 200—220°C/400—425°F/Gas Mark 6—7.

Prepare the persillage by melting the butter and adding the other ingredients. Mix well; persillage should be soft, not sloppy.

Heat a roasting tray in the oven. Season the racks df lamb with salt, pepper and rosemar