Name: Agneau Farci
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: France
Ingredients: 2 red peppers; 2 sprigs of rosemary, leaves chopped; 1 egg yolk; 100 g minced lamb; 75 g pitted olives, chopped; 1 jar artichokes, drained weight 180 g, chopped; 2 tbsp olive oil, plus extra to oil the roasting tin; 2 red onions, chopped; 2 cloves of garlic, crushed, peeled and chopped; freshly ground black pepper; 1 X 2 kg saddle of lamb, about 1.6 kg when boned; sea salt

Preparation info

Difficulty
Medium
Ready in
2 hr 30

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

The roasted red peppers give a wonderful smoky sweetness to the lamb in this spectacular and colourful celebratory dish.

Ingredients

1 X 2 kg saddle of lamb, about 1.6 kg when boned
2 red peppers
2 tbsp

Method

Heat the oven to 190°C/gas 5. Lay the lamb flat, skin-side down, and have some butcher’s string ready for tying. Spear each of the peppers with a carving fork, and, over a naked flame, turn until the skin is charred and blistered. Place in a bowl and cover with cling film for 10 minutes.<

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Agneau Farci

Ingredients

Method

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