Cabri ou l’Agneau au Romarin

Name: Cabri ou l’Agneau au Romarin (Kid or Lamb with Rosemary)
Yield: Serves 4–6
Cuisine: French
Ingredients: 3–4 sprigs of fresh rosemary; salt, freshly ground pepper; salt, freshly ground pepper; ⅔ cup dry white wine; ⅔ cup white wine vinegar; 2 cloves garlic; 2 tablespoons olive oil; a shoulder of kidmeat or lamb; a shoulder of kidmeat or lamb

Kid or Lamb with Rosemary

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In the regions of France that produce goat’s cheese you will usually find kidmeat is prepared according to many of the recipes used for lamb. This dish uses fresh rosemary which has a more delicate, less pungent flavor than the dried herb.

Ingredients

a shoulder of kidmeat or lamb
2 tablespoons olive oil
⅔ cup <

Europe
France
Main course
Gluten-free
Mediterranean

Method

Bone the meat and then cut into 1½ inch pieces. Lightly brown the meat in the oil in a cast-iron casserole. Stir in the wine. Season lightly, cover, and cook over low heat for 30 minutes.

Detach the leaves from the stalks of rosemary and chop them finely. Pound in a mortar and pestle with the garlic and mix with the vinegar.

Spoon the rosemary mixture over the meat and cook, unc