Sisteron Lamb a la Callou

The French name is Roti d'agneau facon de Sisteron a la Callou. Sisteron lamb is famous as the young beasts graze on rosemary for the early months of their brief lives and it is reputed that the flesh becomes infused with the flavour. As a Francophile I will agree BUT the joint on show is from Tesco's in Edinburgh. Cooked exactly the same way with anchovies, garlic, rosemary and potatoes I cannot really tell the difference! If you want the actual recipe then let me know and I will post.

It is the best tasting lamb joint I have had (and cooked). A bottle of chilled rose and the Border Collie for company is a perfect evening. Hence a la Callou...Callum being the Collie.

A friend of mine is travelling to Haute Provence at the moment and I hope if she sees the blip, she takes time to cook this joint. It is well worth the effort.