Venison-style leg of lamb (Gigot en chevreuil) from French Classics Made Easy by Richard Grausman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower purée (Purée de chou-fleur); Green beans with almondine (Haricots verts amandine)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 2-4 days.

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