Baron, leg, loin, or hindquarters of baby lamb roasted with parsley (Baron, gigot, carré ou quartier d'agneau de lait rôti et persillé) from Paul Bocuse's French Cooking (page 208) by Paul Bocuse

  • parsley
  • baron of lamb
  • Show all ingredients...

  • EYB Comments

    Can substitute lamb leg, lamb loin, or lamb hindquarter for baron of lamb.

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Notes about this recipe

  • Eat Your Books

    Can substitute lamb leg, lamb loin, or lamb hindquarter for baron of lamb.

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