Carré d'agneau en Cocotte à la Bonne-femme (Rack of Lamb in Cocotte, Bonne-femme)

Ingredients

• 1 rack of lamb
• butter
• 10 small onions
• 50 grammes belly bacon
• 2 medium potatoes
• melted butter

Instructions

1. Brown the rack in butter.
2. Colour the small onions in butter; dice the belly bacon, blanch it and rissole it in butter; cut up the potatoes and turn them to the shape and size of an olive.
3. Put the rack into an oval cocotte with the onions, the bacon and the potatoes.
4. Baste with melted butter and cook gently in the oven.
5. Serve as it is, the cocotte set on a folded napkin.