Nos 8 recettes fondantes à l’agneau pour Pâques

Caramelized, its melting flesh and crispy skin: the lamb has everything to seduce us. Our best recipes to make this Easter Sunday a guaranteed feast.

It's almost Easter, the bells will ring on Easter Sunday. While some sweet-toothed people are already looking forward to going on a chocolate egg hunt, others are looking forward to tasting the delicious melt-in-your-mouth lamb dish that will be served on Sunday lunch.

As traditional as eggs and chocolate, paschal lamb is a delight for all meat lovers. If some fear the pronounced taste of mutton, they will be seduced by that of lamb which remains subtle in the mouth and also has the advantage of being much less fatty.

- Types and breeds of sheep:

In France we find under the name "lamb": suckling lamb (slaughtered within 5 to 6 weeks), white lamb (3 to 4 months), gray lamb (more than 4 months), weanling (4 and 12 months). Beyond 12 months, it is no longer a lamb, but a sheep, which will be slaughtered between its 12 and 28 months. In terms of the main meat breeds, we find the Avranchin and the Cotentin (Prés Salés), the Hampshire, the Bérrichonne, the Agnocéan and the Quercy farmer. The red labels relate to milk-fed lamb from the Pyrenees, lamb from Pauillac, Sisteron, Vendée, Bourbonnais, Périgord, Brass lamb from Aveyron, free-range lamb from Pays d'Oc, Quercy, Berger selections, El Xaï, Diamandin, Lou Paillol and finally the Tendre Agneau Label Rouge. For the Prés Salés, only those of the Pré Salés of the Bay of Sommes and Mont Saint-Michel are classified A.O.C. (appellation d'origine contrôlée).

- The most beautiful parts of the lamb:

The emblematic leg and one of the most beautiful parts of the lamb. It is ideal for grilling, roasting or simmering (in a mouse, thanks to its gelatinous texture, its flesh becomes particularly soft when cooked and has many fans.) Nevertheless, do not miss the saddle (the most high) perfect for grilling or roasting. Finally, the fillet, as its name suggests, is the meatiest part, it is to be roasted whole with the bone or grilled, with or without bone. The breast of the tenderloin is then sliced and the strip of streaky flesh is rolled up on itself. Each part of course and each breed especially have taste differences. The Prés Salés lamb, which is ranked among the best, has notably acquired an iodized taste due to the sea pastures of the bays of the Somme, Normandy and Vendée. Its flesh is particularly tender and more fragrant than the others.

- Preparation tips and recipes:

Lamb cooks easily but slowly. Lamb is a meat with character that requires a long cooking time that will tenderize the flesh and make it tender when it comes out of the oven. For the gourmet side, the skin is grilled and caramelized and sprinkled with its own juices regularly during cooking. For accompaniments, Easter lamb is traditionally served with roasted vegetables or legumes such as flageolets or white beans because their melting side complements the lamb very well.

Gigolettes of lamb, navarin of lamb or even the traditional and perhaps unbeatable stuffed lamb will make your Easter meal a real unforgettable feast.

Don't wait to place an order to be on time !

Lamb gigolettes by Julien Bouvier.

The Julien Bouvier studio located in Lyon and Paris is a photography studio specialized for more than 20 years in the culinary arts.

Ingredients :

- 8 raw lamb chops

- 4 carrots

- 2 leeks

- 1 stalk of celery

- 3 shallots 400g pork sausage

- 1/2 bottle of strong wine

- 2 tablespoons brandy

- 50g butter at room temperature

1 - Preparing the lamb

Preheat the oven to 210°C.
Separate the nut and bone from the chops. Cut the lower part of the bone and keep only the rib.

2 - Preparing the vegetables

Cut all the vegetables into brunoise. Peel and chop 2 shallots. Mix all the vegetables and the shallot, salt and pepper.

3 - Assembling the gigolettes and cooking

Spread the crepinette on the work surface and divide it into squares. In the center of a square place a tablespoon of vegetables then the walnut and again a tablespoon of vegetables. Arrange the bone on the side as if to reconstitute the cutlet. Wrap everything in the crepinette and place the gigolettes thus obtained in a gratin dish. Put in the oven and cook for about 30 minutes.

4 - Preparation of the sauce

Meanwhile, reduce the wine, cognac and shallots in a saucepan until you obtain 1/3 of the original liquid. To book.

5 - Finishing the sauce

When ready to serve, heat the sauce base and whisk gradually, adding the fine butter cut into pieces.

6 - Training

Remove the gigolettes from the gratin dish and wipe them quickly on absorbent paper.

Arrange 2 gigolettes per plate.

Serve the sauce in a sauce boat