Crépinettes d’Agneau des Alpilles à la crème d’Ail

Noisettes of Lamb with Ratatouille & Creamy Garlic Sauce

Preparation info

  • 4

    • Difficulty

      Medium

Appears in

A Table in Provence

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.