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Rôti d’Agneau
Roast Lamb
Appears in
By Alma Lach
Published 1974
Roast lamb is normally garnished with buttered vegetables and Chateau potatoes. The vegetables are not glazed with the sauce since lamb flavor does not complement vegetables. When rice is served, it goes to the table in a separate dish.
Lamb, like veal, must come from a young animal. But, unlike veal, lamb is a red meat. It should never be served well done, nor should it be served rare. It is best cooked to a delicate pink. Leg of lamb and rolled roasts may be roasted, braised, or cooked on a spit.