Name: Crépinettes d’Agneau des Alpilles à la crème d’Ail (Noisettes of Lamb with Ratatouille & Creamy Garlic Sauce)
Yield: 4
Cuisine: France
Ingredients: 11 oz/300 g garlic cloves, peeled & cooked gently until soft in; olive oil; 4 fl oz/100 ml crème fraîche (or double/heavy cream); 2-3 tbsp/30-45 ml meat stock; salt and pepper; 1 boned saddle of lamb, cut into 4 noisettes of 5 oz/150 g each; 11 oz/300 g caul fat, soaked in tepid water to soften; 11 oz/300 g ratatouille, made 12 hours before

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Two places particularly noted for their excellent lamb are Sisteron, a mountain town in the high rough country near Provence’s north-east border, & the range of low hills called Les Alpilles, south-west of St. Rémy. In this dish the tender lamb of the Alpilles is enclosed in a cushion of the Provençal vegetable stew ratatouille and cooked quickly to seal in precious juices.