Roast Best End of Lamb Persille (Carre d'Agneau Persill&eacu recipe
ingredients
4 best ends of lamb
200 g butter
50 g chopped shallots
250 g white breadcrumbs
10 g chopped parsley
seasoning
500 ml brown stock
1 bunch watercress
200 g butter
50 g chopped shallots
250 g white breadcrumbs
10 g chopped parsley
seasoning
500 ml brown stock
1 bunch watercress
method
1. Place the seasoned best ends in a roasting tray and coat with melted dripping. Roast at 220°C for 10 minutes, baste and cook at 200°C for a total time of 40 minutes, keeping slightly underdone.
2. Melt the butter in a shallow pan, add the shallots and cook without colouring. Add the breadcrumbs, seasoning and parsley and combine.
3. Cover the fat side of the joints with the mixture, pressing it firmly.
4. Return the best ends to the oven to colour light brown; make the gravy in the usual way with the sediment and the stock.
5. Arrange the best ends on a flat oval dish, garnish with the picked watercress and serve the gravy in a sauceboat.
2. Melt the butter in a shallow pan, add the shallots and cook without colouring. Add the breadcrumbs, seasoning and parsley and combine.
3. Cover the fat side of the joints with the mixture, pressing it firmly.
4. Return the best ends to the oven to colour light brown; make the gravy in the usual way with the sediment and the stock.
5. Arrange the best ends on a flat oval dish, garnish with the picked watercress and serve the gravy in a sauceboat.
serving amount
serves 10
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