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

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 <

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