Recipes from a Chef, French Cuis

Fabrice Giraud's Suggestion
Roasted Lamb with Gravy and Vegetable Gratin

Serving Size: 4

Lamb	1,2	kg
Fennel	200	g
Small tomatoes	100	g
Broad Beans	50	g
Olive	10	g
Parmesan	20	g
Olive Oil	10	cl
Lavander	2	g
Carrots	100	g
Onions	100	g
Celery	100	g

Preparation:

- Cut lamb in 300 g portions and bake in oven.
- Cook gravy with lavander.
- Steam vegetables.
- Circle them and bake them in oven until colored.
- Display in plates.
- Sprinkle with olive oil and gravy.

Our Wine Expert's suggestion:

- Chateau Corbin-Michotte, Saint-Emilion Great Classified Growth
- Chateau Beauregard, Pomerol

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