"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>

Rather than salt you can achieve very nice results
by rubbing the lamb with lemon juice. Just gives
it a bit of a tang, not at all necessary. "Lo-salt"
sounds dreadful. What is it?

pavane