Grilled lamb saddle filets in a citrus fruit breading with socca and panisses (Canon d’agneau de Pauillac "tartiné" d’une fine croûte aux agrumes et grillé au feu de bois, socca et panisses) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 375) 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

    Place panisses dough in a walk in for 10 hours. See page 1046 for lamb juice recipe.

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