Gigot d’Agneau à la Jardinière

Name: Gigot d’Agneau à la Jardinière (Lamb with Spring Vegetables)
Cuisine: France
Ingredients: lamb; butter; peas; green beans; turnips; carrots; chicken stock; vegetables; demi-glace sauce; potato

Lamb with Spring Vegetables

Preparation info

Difficulty
Medium

Appears in

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