Carré d'agneau à la Boulangère (Rack of Lamb Boulangère)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 rack of lamb
- butter
- onions
- potatoes
Instructions
- Brown the rack in butter.
- Toss the sliced onions in butter.
- Surround the rack with the onions and the sliced potatoes, proportioning the garnish to the size of the piece.
- Complete the cooking, judging the time by the tenderness of the meat.