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Richard Shepherd

Roast Lamb with Provencal Herbs

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Great British Chefs
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

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

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