Gigot d’Agneau à la Clamart

Name: Gigot d’Agneau à la Clamart (Lamb with French Peas)
Cuisine: France
Ingredients: tart shells; potato

Lamb with French Peas

Preparation info

Difficulty
Medium

Appears in

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.