Roast Lamb

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(1 review)

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Recipe Reviews

Prince calls this "in the French style", meaning roasted on a bed of vegetables which are then incorporated into the sauce. I found it very pleasant; the flavors are subtle and compliment the lamb nicely, and the meat was tender and juicy.

I suppose the style I'm more familiar with - crusted with assertive rosemary, garlic, and salt - must be the "American" style, but I do enjoy this continental take.

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