Lamb Jus

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Instructions

Step 1: Lamb

Trim the lamb collar and brisket, then cut into 3 ounce (80 g) pieces. Set the bones and the cartilage aside.

Step 2: Cooking

Roast the lamb in some grapeseed oil in a roasting pan over a very high heat. When the lamb is nice and brown all over, add the unpeeled garlic cloves and sweat, then drain in a large colander.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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