Carré d'agneau Louisiane (Rack of Lamb Louisiane)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 rack of lamb
- a few slices of sweet potato
- small timbales of rice
- bananas
Instructions
- Pot-roast the rack with a few slices of sweet potato.
- Dish the rack.
- Surround it with small timbales of rice and bunches of sliced fried bananas, as for the Garniture Louisiane.