Selle d’Agneau au Romarin

Name: Selle d’Agneau au Romarin
Cuisine: French
Ingredients: 1 saddle of lamb; 2 tablespoons cognac; 4 sprigs fresh rosemary; ¼ pint water; ¼ pint well-flavoured gravy; ¼ pound softened butter, diced; salt and freshly ground black pepper; 12 sprigs fresh rosemary; olive oil

Preparation info

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 saddle of lamb
salt and freshly ground black pepper
12 sprigs fresh rosemary

Europe
France
Main course
Gluten-free
Mediterranean

Method

Season saddle of lamb with salt and freshly ground black pepper. Tie 12 sprigs of fresh rosemary to it and sprinkle lightly with olive oil. Roast lamb in usual way and serve with sauce.

Sauce

Bring 4