Gigot d’Agneau à la Nivernaise

Name: Gigot d’Agneau à la Nivernaise (Lamb with Carrots)
Cuisine: France
Ingredients: sugar; glaze; lamb; carrots; olives; chicken stock; butter

Lamb with Carrots

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Carve carrots in the shape of large olives. Cook them in chicken stock. Drain; add chunk of butter and sprinkle with su