Selle d’Agneau au Romarin from The Robert Carrier Cookbook by Robert Carrier
Season saddle of lamb with salt and freshly ground black pepper. Tie 12 sprigs of fresh rosemary to it and sprinkle lightly with olive oil. Roast lamb in usual way and serve with sauce. Sauce Brin...
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Ingredients
- 1 saddle of lamb
- 2 tablespoons cognac
- 4 sprigs fresh rosemary
- ¼ pint water
- ¼ pint well-flavoured gravy
- ¼ pound softened butter, diced
- salt
- freshly ground black pepper
- 12 sprigs fresh rosemary
- olive oil
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