Agneau aux petits légumes et sauce vierge

Roast Lamb with Mediterranean Vegetables & Sauce Vierge

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

It’s funny the things that get us excited. For me it is the seasons – not just the colours and the smells, but knowing that soon certain produce is going to be available that hasn’t been around for a while. When spring arrives, it is wild garlic first, then peas and, at last, the new season’s spring lamb: milk-fed and unbelievably tender. Simply pan-roasted and served with courgettes, tomatoes and sauce vierge, this dish brings out all the freshness and colour of the Mediterranean. Enjoy it with a light rosé wine, close your eyes and there you are – in Provence.

Ingredients

    Method