Saddle of Lamb with Broad Beans

Name: Saddle of Lamb with Broad Beans (Canon d’agneau aux fèves)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; salt, freshly-ground pepper; 5 tablespoons dry white wine; 200 ml (⅓ pint) double cream; 70 g (2½ oz) butter; 1 shallot, finely chopped; 1 saddle of lamb weighing 2 kg (4 lb 6 oz); 1 kg (2¼ lb) fresh broad beans

Canon d’agneau aux fèves

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 saddle of lamb weighing 2 kg (4 lb 6 oz)

Europe
France
Main course
Mediterranean
Gluten-free

Method

Prepare the lamb in the following way, or ask the butcher to do it for you. Carve off the two large fillets from the saddle, following the line of the bones, then turn it over and carefully cut out the two ‘filets mignons’ which lie underneath. Remove the sinews from the two large fillets with a sharp pointed knife, leaving a fine layer of fat on the leanest part, and ta