Roasted boneless double lamb loin from All About Roasting: A New Approach to a Classic Art (page 133) by Molly Stevens

  • dry vermouth
  • lamb loin

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

Accompaniments: Lamb demi-glace; Simple roasted potatoes

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.

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