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Robert Carrier

Roast Saddle of Lamb à l’Arlésienne

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Preparation info
    • Difficulty

      Medium

Appears in
top 1000Great Dishes of the World
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

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.

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