Le Cordon Bleu Intermediate: Côtes d’Agneau Champvallon et son Cannelloni de Poireau/Lamb chops braised with onions and potatoes, leek cannelloni

I don’t usually swear on this blog, but this recipe is f***ing delicious.

We had a chef that just says that everything is “bien”, so I can’t really trust his judgement, but for me personally, this may be one of the simplest and the best recipes we’ve made so far.  We didn’t get the opportunity to plate this (we baked it in a foil mold and just took the mold home), so the picture isn’t much to look at, but you should try cooking this (or cook it for me).  You won’t regret it.

Côtes d’Agneau Champvallon et son Cannelloni de Poireau

Côtes d’Agneau Champvallon et son Cannelloni de Poireau

 

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