Roast suckling lamb with warm lentil salad (Agneau de lait rôti à la salade tiède de lentilles) from The Top One Hundred Dishes of Provence (page 92) by Diane Holuigue

  • thyme
  • baby lamb legs
  • Show all ingredients...

  • EYB Comments

    Can substitute spring lamb for baby lamb legs and baby lamb cutlets, and green lentils for brown lentils.

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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 spring lamb for baby lamb legs and baby lamb cutlets, and green lentils for brown lentils.

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