Grilled Shoulder of Lamb
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb shoulder
- Melted butter
- Fine breadcrumbs
- Clear gravy (jus clair)
Instructions
- Season the shoulder and sprinkle it with melted butter.
- Grill it over a moderate fire for 25 minutes.
- Sprinkle it with fine breadcrumbs and with melted butter.
- Finish the colouring over a gentle fire.
- Serve a clear gravy separately.