Lamb en Cocotte

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 loin of lamb, boned and rolled
  • thin strips of bacon
  • 2 tablespoons butter


Order a rolled loin of lamb from your butcher. Lard roast with thin strips of bacon.

Melt butter in a thick-bottomed cocotte or casserole just large enough to hold lamb; add sliced carrots and onions; simmer, stirring, until onion is transparent. Add meat, and season to taste with salt and freshly ground black pepper; sauté lamb until golden on all sides. Transfer casserole to a