Gastronomie : épaule d'agneau étoilée en cocotte - Météo à la carte

Meet the two-star chef Laurent Seaudau. Laurent earned his stars thanks to his simple, traditional, and simply to-die-for cuisine. He prepares a tender lamb shoulder with a multicolored carrot casserole. *** Recipe Details *** Ingredients: 1 lamb shoulder 5 colored carrot tops 4 kumquats 1 head of garlic, thyme 100g butter 20cl olive oil 25cl orange juice Spring onions Turmeric Galangal Spices Preparation: 1/ Season the lamb shoulder before cooking: olive oil, butter, spices, to flavor the meat. 2/ In a casserole dish, brown the lamb shoulder on both sides in a mixture of onions, olive oil, and butter, then bake the meat in the oven at 150°C for 2 hours. 3/ Cook the whole carrots in a casserole dish, add the onions, turmeric, and galangal. 4/ Pour in a glass of orange juice, add fleur de sel and sliced kumquats, and cook for 20 minutes over low heat. *** Who is the chef? *** Laurent Saudeau. MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte