Roast Saddle of Lamb à l’Arlésienne



  • 1 saddle of lamb
  • softened butter
  • salt and freshly-ground black pepper
  • crushed rosemary
  • ¼ pint water
  • ¾ pint hot beef stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 6 medium-sized baby marrows
  • 6 tomatoes, sliced
  • 1 Spanish onion, finely chopped
  • sprigs of thyme
  • cloves of garlic, unpeeled
  • olive oil


  • 24 new potatoes, boiled and sautéed in butter
  • 6 tablespoons finely-chopped mushrooms and 2 tablespoons each finely-chopped parsley and truffles, sautéed in butter
  • watercress


Spread saddle of lamb with softened butter and sprinkle with salt, pepper and crushed rosemary, to taste.

Place saddle in a moderately hot oven (400°F. Mark 5); pour water into roasting pan and roast lamb for 1 hour, basting frequently.

Remove roast from oven; discard fat from pan; add well-flavoured beef stock and a beurre manié (1 tablespoon butter kneaded to a smooth paste with 1 tablespoon flour) and cook over a high flame, stirring all crusty bits from sides of pan into sauce, until sauce is smooth and thick. Strain and keep warm.

Slice each baby marrow lengthwise into 4 or 5 slices, without cutting all the way through, to make a fan shape. Place a thin slice of tomato in each opening. Place partially roasted saddle of lamb in an oiled baking tin on which you have scattered finely-chopped onion, sprigs of thyme, garlic and salt and freshly-ground black pepper, to taste. Surround with stuffed marrows; sprinkle with a little olive oil and continue to roast for about 45 minutes, or until meat is tender (allow about 15 minutes per pound in all).

To Serve

Place lamb on a large heated serving dish; place stuffed baby marrows at one end of the dish and sautéed potatoes at the other. Sprinkle vegetables with finely-chopped mushrooms, parsley and truffles, which you have sautéed in butter. Garnish with watercress. Serve gravy separately.