Chef Juliette
Pilaw d’Agneau
Pilaw d’Agneau turns tomato-rich lamb and separate, buttery pilaf rice into one generous platter, proving that deep browning and a shortened braise are the whole grammar of tender young lamb.
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Chef Juliette
Saddle and Neck of Lamb
Selle et collet d’agneau turns two opposite cuts into one generous centerpiece: the saddle stays rosy beneath a truffled glaze, while the neck gives its depth to a clear, glossy jus.
Chef Juliette
Double (or Pair of Legs) of Lamb
Two lamb legs become one burnished joint under a covered butter roast, then their own drippings become a clear, peppery gravy. Gentle heat and faithful basting teach the discipline of poêler.
Chef Juliette
Carré d’Agneau Beaucaire
Carré d’Agneau Beaucaire brings the lower Rhône to one platter: a rosy, butter-browned rack set over tarragon tomato fondue, with tender half-artichokes drinking the lamb juices around it.
Chef Juliette
Côtelettes d’Agneau de Lait Farcies à la Périgueux
Milk-fed lamb cutlets wear domes of black-truffled chicken forcemeat, poached just until tender, then circle a pool of Périgueux sauce. The lesson is heat control: cook two proteins without drying either.
Chef Juliette
Côtelettes d’Agneau de Lait Navarraise
Milk-fed lamb cutlets seared on one side, domed with ham, mushroom, red capsicum, and truffled Béchamel, then gratinéed and set over warm tomato halves with a bright thread of tomato sauce.
Chef Juliette
Ris d’Agneau
Ris d’agneau turn delicate offal into a burnished main: clear the blood, blanch only to the boil, press for shape, then braise gently and reduce the juices to a glossy glaze.
Chef Juliette
Selle d’Agneau de Lait Édouard Vii
A whole milk-lamb saddle rebuilt around foie gras, black truffle, and Marsala, gently poached on bacon rind and chilled in amber jelly: the cold centerpiece that teaches patience, fit, and temperature.
Chef Juliette
Carré d’Agneau à la Toscane
A butter-browned rack enclosed between two crisp potato layers under Parmesan, carried to the table in its baking dish with every savory juice held inside.
Chef Juliette
Quarter of Lamb
Quartier d’Agneau Poêlé teaches the discipline of basting: a young hindquarter slowly enclosed with butter, then uncovered to bronze, with clear lamb jus and spring vegetables carried proudly to the Sunday table.
Chef Juliette
Côtelettes d’Agneau de Lait Morland
Côtelettes d’Agneau de Lait Morland sets delicate lamb beneath a truffle crust, then balances it with earthy mushroom purée and a fine thread of glossy meat glaze.
Chef Juliette
Baron (or Pair of Hind-quarters) of Lamb
A whole saddle and its two hind legs, butter-poêlé under a close cover, carved rosy beside new vegetables and clear pan gravy: grand anatomy brought within reach of one home oven.
Chef Juliette
Carré d’Agneau Mireille
A rosy rack of lamb settles over crisp-edged Pommes Anna streaked with artichoke, while repeated butter basting joins meat and potatoes into one generous dish for the table.
Chef Juliette
Carré d’Agneau Printanier
Carré d’Agneau Printanier brings a butter-poëled rack to the table beside a cocotte of glazed spring vegetables, each cooked on its own clock, then finished together until bright, tender, and shining.
Chef Juliette
Carré d’Agneau à la Boulangère
Carré d’Agneau à la Boulangère sets a butter-browned rack over onions and thick potato rounds, letting the joint season its own garnish. The lesson is timing: one dish, two clocks, nothing wasted.
Chef Juliette
Carré d’Agneau Soubise
Carré d’agneau Soubise proves that onion can become silk: a gently stewed rack, a pale purée passed through a fine sieve, and a last butter finish that makes the sauce gleam.
Chef Juliette
Carré d’Agneau Grillé
Carré d’agneau grillé teaches the discipline of two heats: a slow buttered cook for rosy meat, then fresh butter and fine crumbs bronzed fast, with sharp mint sauce waiting at the table.
Chef Juliette
Leg and Shoulder of Lamb
One joint, two faithful treatments: shoulder scored in a lattice and grilled over a moderate fire, or Gigot à la Boulangère (No. 1307), where lamb fat bronzes onions and potatoes.
Chef Juliette
Fillet of Lamb
Butter-basted lamb fillet, rosy within and bronzed outside, with new spring vegetables and a clear pan gravy. Filet d’agneau poêlé teaches the quiet heat and steady spooning that protect a tender cut.
Chef Juliette
Carré d’Agneau en Cocotte à la Bonne Femme
Carré d’agneau teaches the quiet art of timing one pot: butter-bronzed lamb, sweet small onions, and shaped potatoes all arriving tender together, glossy with their own juices.
Chef Juliette
Côtelettes d’Agneau de Lait à la Buloz
Tender milk-fed lamb cutlets wear a close Parmesan Béchamel coat and crisp crumb, then stand around truffled risotto, a lesson in setting one crust without overcooking the meat beneath.
Chef Juliette
Epigrammes d’Agneau
Cutlet and braised breast meet under one crisp coat à l’anglaise, arranged in their proper alternating ring with buttery chicory: tenderness, texture, and thrift sharing one generous platter.
Chef Juliette
Cutlets
Eight lamb cutlets, two per person, take one of two classical crusts: butter and fine crumbs under fierce heat, or a denser coating fixed instantly in hot clarified butter.
Chef Juliette
Côtelettes d’Agneau de Lait Maréchale
Côtelettes Maréchale turns panure à l’anglaise into ceremony: golden milk-fed lamb, black truffle on every cutlet, and butter-glossed asparagus gathered in the middle for a generous dinner-party platter.
Chef Juliette
Sauté d’Agneau Printanier
Lamb shoulder and breast cook in butter without added liquid, then meet seven spring vegetables in a pale meat glaze mounted with butter until everything gleams.
Chef Juliette
Currie d’Agneau
Lamb shoulder, browned in butter and simmered just until tender, teaches the discipline of the French currie: build the fond fully, shorten the braise, and keep the sauce smooth and generous.
Chef Juliette
Côtelettes d’Agneau de Lait Nelson
Milk-fed lamb, butter-fried croûtons, foie gras, black truffle, and a light Parmesan soufflé meet in one disciplined assembly, with glossy asparagus at the center and every rich layer still distinct.
Chef Juliette
Côtelettes d’Agneau de Lait Milanaise
Parmesan-laced crumbs turn milk-fed lamb cutlets butter-gold while a rich macaroni garnish waits inside the ring, a lesson in setting a crust fast and serving it before tenderness slips away.
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