Carré D’agneau a la Toscane
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Shorten the neck of lamb;
- suppress the cartilaginous portions and stiffen it in butter.
- Garnish the bottom of an oval earthenware dish, of the same size as the neck, with a layer of Anna potatoes (No.
- 2203).
- Set the neck on this layer, and cover it over with a second layer of the same potato preparation.
- Sprinkle with grated Parmesan;
- cook in the oven as for Anna potatoes, and take care that the bottom be so well set as to prevent any of the juices of the joint from exuding and depositing on it.
- Serve the dish as it stands.
Plating
Cookware for this recipe
-
Grater