Roti en Casserole d’Agneau
This simple one-pot wonder is a different way to roast lamb. While it takes around three hours to slowly cook, you’ll be rewarded with juicy, tender meat with a huge amount of flavour. The best thing about it is that it’s one of those fantastic dishes where the sauce is made as it cooks – and we all know how important it is to us French to serve sauce with our meat.
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French for Everyone: recipes by Manu Feildel, photography by Ben Dearnley, published by Penguin Lantern
