Roast Loin of Lamb Persillé from The Times Cookery Book by Katie Stewart
Wipe the joint with a clean damp cloth, then season with salt ready for roasting. Using the tip of a knife, make small incisions under the skin of the joint at intervals over the surface. Remove th...
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Ingredients
- salt
- 1 (3½–4 lb) (1½–2 kg) loin of lamb
- 4 oz (100 g) butter
- 1 clove garlic
- 4 tablespoons finely chopped parsley
- 8 rounded tablespoons fresh white breadcrumbs
- grated rind and juice of ½ lemon
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