Rôti d’Agneau à la Mie de Pain

Roast Lamb

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Roast the lamb in the ordinary way. Chop together two slices of stale bread, parsley, two heads of garlic (or better still, young garlic shoots), add salt and pepper. Spread this mixture on the lamb, baste with the gravy and cook another quarter of an hour, so that the mince is a nice golden colour.