Agneau Farci

Name: Agneau Farci (Stuffed Lamb)
Cuisine: French
Ingredients: 2 egg whites; Salt and pepper to season; ½ teaspoon dried fennel, crushed; 1 teaspoon minced parsley; 2 teaspoons cornstarch; ½ teaspoon rosemary, crushed; 1 clove garlic, minced; 1 (5-6 pound) leg, or butt end of a leg of lamb; 2 tablespoons olive oil; 2 cups minced mushrooms

Stuffed Lamb

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (5-6 pound) leg, or butt end of a leg of lamb

Europe
France
Berry
Poitou
Main course
Mediterranean
Gluten-free

Method

Debone the lamb (or have your butcher do it). Trim off some of the fat. Cut some of the meat from the inside of the leg so that the thickness of the meat is about the same throughout. Use trimmed off meat to make curried lamb or ground lamb patties, or if the meat can be cut into cubes, make stew for two. Use within a day or so, or freeze.
Combine the stuffin