French roast lamb

French roast lamb

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Prepare as before, but omit vegetables and cook as follows: Place lamb on a rack in a baking dish, put 1 cup water, 1 tablespoon butter and 1 teaspoon salt in the dish. Roast in a moderate 180°C oven for 17–20 minutes per 500 g. French roast lamb is always served with the flesh still pink. Baste lamb every 15 minutes.
  2. Gravy: Add a little water to the baking dish after the meat has been removed. Scrape the juices in the bottom of the dish. Strain and serve with roast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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