Roast saddle of lamb with basil-scented jus (Selle d'agneau rôtie au basilic) from Glorious French Food: A Fresh Approach to the Classics (page 513) by James Peterson

  • basil
  • carrots
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's Bone broth made with beef, this book's Brown chicken broth (Bouillon brun de volaille), or commercial beef stock for chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's Bone broth made with beef, this book's Brown chicken broth (Bouillon brun de volaille), or commercial beef stock for chicken stock.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.