French Market Recipe 2026 14
L’agneau roti au Calvados
(thanks to my favourite cookery book by Mapie, Comtesse de Guy de Toulouse-Lautrec)
Roast lamb with Calvados
Ingredients for 6 servings
- 1 leg of lamb about 1.5 – 2kgs
- 125gr butter
- 3 tablespoons of stock
- 3 tablespoons Drouin Calvados apply brandy from the French Market shop
- 300ml double cream
- 2 teaspoons flour
- Fresh black ground pepper
- 1 apple
Directions:
- Clean the meat and grind a little black pepper over it
- Melt 50 gr of butter in a roasting pan
- Peel and slice apple, place layers around the baking tray
- Preheat oven to 150C degrees and bake joint for about 30 minutes, turning and basting often.
- Sprinkle with salt and continue baking for another 30 minutes
- Remove joint from oven and place on a platter and keep warm.
- Add the Calvados and stock to the roasting pan
- Bring to the boil, scraping all the bits from the base of the pan and simmer for a few minutes
- In a bowl blend the remaining butter and flour together with a fork
- Add small pieces of the flour blended with the butter to the stock and stir in until fully mixed in.
- Add the cream and stir in, simmer gently
- Pour the sauce over the lamb and place dish back in the oven, keep basting until served.
Serve as soon as possible, paired with mashed potatoes, fresh peas, and a glass of Pavillon St Pierre from the Cotes de Rhone region, available from our French Market shop, or order online at www.Frenchmarket.co.za.
Bon Appétit