Roast best end of lamb with pithiviers Savoyarde from The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

  • carrots
  • celery
  • Gruyère cheese
  • double cream
  • garlic
  • rack of lamb
  • leeks
  • onions
  • thyme
  • prosciutto
  • redcurrant jelly
  • mushrooms
  • red wine
  • potatoes
  • puff pastry

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 air-dried ham for prosciutto.

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