Friday, 23rd March 2012I roasted this fairly simply with salt and lots of rosemary, for about 30 minutes, not too hot. As you can see there was a huge amount of fat. I like lamb fat, but there was too much even for me. As you can also see, I like my lamb rare. Served with a potato gratin, and sliced fried courgette.
I looked at several gratin recipes and did something which had a lot of cream in with the potatoes, but cheese (parmesan) only on the top.