French

11 recipes in this chapter. Each one names the cut it needs.

Navarin d’Agneau Printanier

Spring lamb and young vegetables

2 h 15 Mild

Gigot à la Boulangère

Leg roasted over potatoes, in the baker's oven

2 h Mild

Carré d’Agneau Persillé

Rack with a parsley and garlic crust

50 min Mild

Rognons à la Moutarde

Kidneys, cream, Dijon

45 min Mild

Épaule d’Agneau Confite

Shoulder confit · seven hours

7 h + curing Mild

Filet d’Agneau, Sauce au Vin Rouge

Six minutes, and a sauce that takes an hour

1 h 15 Mild

Ris d’Agneau Meunière

Sweetbreads · pressed, floured, browned

4 h Mild

Cervelle au Beurre Noisette

Brains in brown butter

2 h Mild

Crépinettes

Flat sausages wrapped in caul

2 h Mild

Selle d’Agneau Rôtie

Roast saddle · the centrepiece

1 h 30 Mild

Chump Chops, Garlic and Thyme

Côtes d'agneau · the bistro method

35 min No heat

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