Selle d’agneau farcie aux épinards et champignons

In France we love to associate dishes with their creators or muses and name them after them; the nobility, in particular, make a regular appearance. Mushroom duxelles is said to have been named after the seventeenth-century Marquis d’Uxelles, by his chef. Ironically, for a dish with such a grand name, it is a very simple mixture of finely chopped mushrooms sautéed with butter and shallots, but its success and longevity lie in its simplicity: it’s very versatile and regularly appears in Fren