Monique's pan-roasted leg of lamb with crown of garlic confit from Walnut Wine & Truffle Groves: Culinary Adventures in the Dordogne (page 93) by Kimberley Lovato and Laura Schmalhorst

  • garlic
  • Monbazillac wine
  • Show all ingredients...

  • EYB Comments

    Can substitute butter for goose fat, and veal stock for beef stock.

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

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

    Can substitute butter for goose fat, and veal stock for beef stock.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.