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