Agneau Roti Persillé

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Roast a leg of lamb in the ordinary way, basting it well. Meanwhile, prepare the following mixture: A slice of stale bread rubbed through a sieve, parsley finely chopped, and very little garlic; mix well together, season with salt and pepper, and spread the mixture on the lamb at the time it is about three parts cooked. Baste well and finish the cooking, basting again once or twice. At the end the persillade should be a nice golden colour, but not browned. Skim off the fat from the gravy, which you serve in a sauce-boat.