Basque country suckling lamb shoulder on the spit with sautéed offal, baby broad beans and lettuce (Epaule d’agneau de lait du pays Basque finement incisée côté peau, à peine frottée d’ail, de thym et de piment d’espelette, dorée à la broche, tous les) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 368) by Alain Ducasse

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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

    See page 1046 for lamb juice recipe. See page 1041 for light veal stock recipe.

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