Roast suckling lamb chops and filets with sautéed spring vegetables in a Navarin sauce (Agneau de lait des pyrénées côtes et filets rôtis, légumes de printemps au sautoir, jus d’un navarin) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 364) by Alain Ducasse

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  • Eat Your Books

    See page 1041 for light veal stock recipe.

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