Agneau Jardinière

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 cocotte or a fait-tout either of cast iron or earthenware, melt a little lard and cook in it for a few minutes some young carrots and some young turnips, cut in half, also a few button onions. When all these have taken colour put in your joint or saddle of lamb. Put the lid on and brown it, turning the meat on all sides so that it is properly “closed.” Season with salt and pepper, and two glasses of dry white wine; put on the lid again and let it simmer for about two hours.

When the meat is properly cooked remove it, also the vegetables; skim the fat off the gravy, see that it is well seasoned, let it reduce a little, and just before serving “bind” it with a little fresh cream, add a little chopped parsley and tarragon. The joint should be arranged, carved and remodelled, with the vegetables around it and the sauce served in a sauceboat. New potatoes, first boiled in their skins, then peeled, and sautéed in butter are a very good accompaniment to this dish.