Roast Lamb

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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ILLUSTRATIONS

Lamb

Lamb should never be overcooked. It is at its succulent best - moist and richly flavoured - when still a little pink on the inside. Treat lamb in the French fashion, grilling or roasting it until the juices run pink.

Here, a succulent leg of tender lamb is being cooked to moist, pink perfection “à la ficelle”, before the traditional vertical grill at the Les Oliviers restaurant in Saint Paul de Vence.