Roast Neck of Lamb à la Nevenaise

Carré d’Agneau rôti à la Nevenaise

Method

Trim the neck of lamb neatly and put two skewers in it to keep it a nice shape; tie a piece of buttered or greased paper over and roast it for about three quarters of an hour, keeping it well basted. When ready to serve take out the skewers, and if you have a little thin glaze, mask the top of the neck over lightly with it. Garnish with braised carrots, and serve hot with the gravy round. The gravy from the carrots should be enough to serve as sauce for the lamb without further liquor, but should it be very strong add a little stock.

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