Roast Best End of Lamb with Savoury Potatoes (Carre d'Agneau recipe
information
The lamb and the savoury potatoes are usually cooked separately, the best ends are carved and arranged overlapping on top of the potatoes.
ingredients
4 best ends of lamb
10 portions Boulangère Potatoes
500 ml brown stock for gravy
10 portions Boulangère Potatoes
500 ml brown stock for gravy
method
1. Roast the best ends as for Roast Best End Persille, turning them over to cook evenly.
2. For the last 10 minutes of cooking, place the meat on top of the almost cooked dish of potatoes.
3. Serve the best ends on the savoury potatoes on an underdish, accompanied by a sauceboat of roast gravy.
2. For the last 10 minutes of cooking, place the meat on top of the almost cooked dish of potatoes.
3. Serve the best ends on the savoury potatoes on an underdish, accompanied by a sauceboat of roast gravy.
serving amount
serves 10
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
