A saddle of English or Welsh lamb for a large dinner party is so easy to do and yet always impressive and very delicious. My husband maintains that the French way of carving it in long thin strips down the length of the joint instead of across is much the best. A saddle can feed up to about 12 people but I usually do one for 8 or 10 and we have scraps of meat left over for the children next day. This is a way of roasting and flavouring a saddle which is meant to bring to you the smell and feeling of those dry hillsides in Greece and the South of France where thyme and oregano grow wild among the bright flowering cistus.
Prepare the joint in advance. Put the lamb in a roasting pan. Squeeze the juice from the lemon, reserving the lemon skin. Mix the juice with
Melt the butter in a saucepan. Remove from the heat and blend in the cornflour. Stir in
© 1976 Josceline Dimbleby. All rights reserved.