Roast Saddle of Lamb à l’Arlésienne

Name: Roast Saddle of Lamb à l’Arlésienne
Cuisine: France
Ingredients: 1 saddle of lamb; crushed rosemary; salt and freshly-ground black pepper; salt and freshly-ground black pepper; softened butter; 1 tablespoon flour; 1 tablespoon butter; ¾ pint hot beef stock; ¼ pint water; cloves of garlic, unpeeled; olive oil; 24 new potatoes, boiled and sautéed in butter; 24 new potatoes, boiled and sautéed in butter; 6 medium-sized baby marrows; 6 tomatoes, sliced; 1 Spanish onion, finely chopped; sprigs of thyme; watercress; 6 tablespoons finely-chopped mushrooms and 2 tablespoons each finely-chopped parsley and truffles, sautéed in butter; 6 tablespoons finely-chopped mushrooms and 2 tablespoons each finely-chopped parsley and truffles, sautéed in butter; 6 tablespoons finely-chopped mushrooms and 2 tablespoons each finely-chopped parsley and truffles, sautéed in butter; 6 tablespoons finely-chopped mushrooms and 2 tablespoons each finely-chopped parsley and truffles, sautéed in butter

Preparation info

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 saddle of lamb
softened butter
salt and freshly-ground black pepper
crushed rosemary

Europe
France
Main course
Mediterranean

Method

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.