Photo: Kai Junemann

Hot Dish #2: Pierre’s Agneau de Lait en Cocotte
The latest issue of Gulf Life, the in-flight magazine for Gulf Air, has a new interview with Pierre Jancou. The charismatic owner of Racines was kind enough to share (along with his time and some tasty natural wine) this recipe for milk-fed lamb with spring vegetables.

Photo: Kai Junemann

Ingredients
1kg lamb shoulder, cut into large chunks
2 tablespoons olive oil
300 ml dry white wine or chicken stock
200 g baby carrots, cut into large chunks
200g spring onions, cut into large chunks
200g turnips, cut into large chunks
2 large tomatoes, cut into large chunks
3-4 whole garlic gloves
2 branches fresh thyme
1 bay leaf
salt and black pepper

Preparation
Yeah… I can’t actually reprint the whole thing. Check the seat pocket during your next flight to Bahrain, or click here for the complete web article and recipe.

Racines
8 passage Panoramas, 2nd arrondissement, 01 40 13 06 41