Agneau au Four

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a leg of lamb, insert by the bone one piece of garlic and season it with salt and pepper. Put in a baking-tin or in a large earthenware fireproof dish, small onions, a few new carrots cut in slices and a good-sized piece of butter. Bake in a moderate oven, basting frequently.

Fry in olive oil a sufficient quantity of new potatoes and add them to the other vegetables in the oven at the time the meat is about three parts cooked. Finish cooking slowly and serve in the same dish (draining the fat if necessary) with all the spring vegetables as garniture.