2 loins of baby lamb
Softened butter
Salt and freshly ground black pepper
4 ounces fresh breadcrumbs
4 tablespoons finely chopped parsley
½ level teaspoon dried thyme
½ level teaspoon dried marjoram
Grated ring of ½ lemon
Grilled whole tomatoes
Watercress

Spread loins of lamb with softened butter and season generously with salt and freshly ground black pepper; place in a roasting tin. Roast in moderately hot oven (400° – M5) for 15 minutes. Remove from the oven and cool.

Make a paste of breadcrumbs, chopped parsley, thyme, marjoram, lemon rind and softened butter, and coat sides of lamb thickly with this mixture.

Twenty minutes before serving, return loins of lamb to a moderately hot oven (400° – M5) and roast for 20 minutes.

Serve garnished with grilled whole tomatoes and watercress.

Serves 4-6

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©️Robert Carrier 1968