April

L’épaule d’agneau
Ingrédients : 1,2 kg d’épaule d’agneau, 1 c. à soupe huile d’olive, des gousses d’ail, des branches de romarin, sel et poivre.
Jardinière de légumes frais : 3 carottes, 2 navets, 300 g haricots verts, 1 kg de petits pois, 1/4 de bouquet de cerfeuil ou persil, 40 g de beurre salé, poivre
This is a lovely traditional Easter Sunday lunch, with a roasted lamb shoulder or leg, roasted in the oven at 220° C. I prepare as simply as possible with garlic and Rosemary, that’s it!
As for the Jardinière, it’s an old favorite, a classic accompaniment to this wonderfully savory lamb, that will delicately accompany it, without upstaging it.