Jeni Wright, Eric Treuille, Le Cordon Bleu

Guards on Parade

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Typical of traditional French style, these succulent racks of lamb are served with courgette boats, stuffed baby turnips, and cherry tomatoes stuffed with duxelles. Keep hot with a little stock in a covered tin in the oven.

Stuffed Baby Turnips
Use a mellon baller to hollow out blanched baby turnips. Pipe in creamed broccoli purée.
Courgette Boats

Spoon a concassée of tomatoes into blanched hollowed-out baby courgette halves.

© 1996 All rights reserved. Published by Le Cordon Bleu.