Gigot d’Agneau en Croûte

Name: Gigot d’Agneau en Croûte
Cuisine: France
Ingredients: rosemary; tarragon; egg; puff pastry; leg of lamb; madeira; lamb kidneys; softened butter; butter; mushrooms; thyme; lamb

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Bone a leg of lamb.

Sauté a couple of diced lamb kidneys in butter. Deglaze the pan with madeira and add thickly sliced