Fore Saddle of Lamb with Chestnuts

Select a fore saddle of lamb with the two racks, lift off the shoulders and cut the rack bones in such a way that the saddle is not more than four inches high through its entire length; suppress the skin covering the fat and then roast it in a pan in the oven; this will take about twenty minutes. When done dress on a long dish, glaze and garnish around the meat with peeled chestnuts braised with branches of celery, and pour over some gravy (No. 404) or else serve it separately.