Josette’s lamb casserole in white wine

Casserole d’agneau au vin blanc de Josette

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 25

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

At the start of the season, Josette serves this dish made with her goats and when she has used this supply it’s replaced with local lamb. Josette’s tip, which I love, is to grill the meat after marinating. As she says, ‘This allows the fat to drip away.’ Serve the meat and juices in bowls with minted new potatoes.