Saddle of Lamb à la Grecque

Ingredients

• 1 saddle of lamb
• 2 pieces skin lifted from breasts of lamb
• 500 grammes riz à la Grecque
• Braising liquor from the saddle

Instructions

1. Trim the saddle, keeping the flaps a little long.
2. Fit and sew to each end of the saddle a piece of skin lifted from a breast of lamb, of the same dimensions as the flaps, so as to form a perfect square.
3. Turn the saddle onto its back and fill the inside with the 500 grammes of riz à la Grecque, cooked only two thirds through.
4. Bring the flaps and the added skin together over the centre and sew them to enclose the filling.
5. Braise the piece by the ordinary method and glaze it at the last moment.
6. Arrange it and surround it with the braising liquor, skimmed of fat, strained and reduced.