Gigot d’Agneau à la Jardinière

Lamb with Spring Vegetables

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

With a fluted potato-ball cutter shape carrots and turnips into small balls. Cook these vegetables in chicken stock