Gigot d’Agneau à la Clamart

Lamb with French Peas

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Fill tart shells or croustades with Petits Pois à la Français. Arrange around roast with fried mashed-potato cakes. Serve with pan sauce from Gigot Rôti.