set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set HyperTextList = [ #28:temp0]
set VideoList = []
@
ROAST SADDLE OF LAMB

Preheat the oven to 450F.  Place the lamb on a rack in a roasting pan and place in the oven.  After 30 minutes, season the lamb with salt and pepper and reduce the temperature to 350F.  Roast for 20 minutes per pound.  Turn off the oven and let the roast stand for 10 minutes.  Transfer the roast to a serving platter and keep warm.  Place the roasting pan over a low heat and add 1/4 cup of boiling water.  Scrape the bottom of the pan with a wooden spoon to loosen any baked-on particles.  Whisk in the butter but do not allow to boil.  Swirl it around until the sauce thickens.  Season with salt and pepper and pour into a gravy boat.  Pour any juices from the roast into the gravy.   Serve with sautˇed baby new potatoes, green beans, and white beans with a parsley butter sauce.
@
3 lb saddle of lamb, boned and tied
1/4 cup unsalted butter, diced
salt, pepper
@
15
mn
@
15
mn
@

@
Ile-de-France
@
Meat
@

@
Saint-Est¸phe
@