Truffled country rack of lamb on the spit with sautéed potato shavings, porcini mushrooms and artichokes (Carré d’agneau de l’arrière-pays clouté de truffes noires, rôti à la broche, son jus, beaux copeaux de pomme de terre, cèpes et artichauts au) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 366) by Alain Ducasse

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

    See page 1046 for lamb juice recipe.

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