Boiled leg of lamb with onion, caper, or tomato sauce (Gigot à l'Anglaise) from Mastering the Art of French Cooking, Volume One (page 342) by Julia Child and Louisette Bertholle and Simone Beck

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

Accompaniments: Onion sauce (Sauce soubise); Caper sauce (Sauce aux capres); Fresh tomato purée with garlic and herbs (Coulis de tomate à la Provençale); Braised rice and onions (Soubise)

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

    See recipe for suggested vegetable accompaniments.

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