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Carré D'Agneau DordonnaiseWalnuts and live pâté are an integral part of many dishes from the Dordogne region of France. They are both used in this recipe, which transforms best end of lamb into a party dish.

serves totaltime preptime cookingtime
4 persons 1 hour
45 minutes
30 minutes 1 hour
15 minutes


  • 2 best end of Lamb
  • 75 grams Shelled Walnuts
  • ½ small Onion
  • 125 grams Pâté de Foie Truffé
  • 4 tablespoons White Breadcrumbs
  • 2 tablespoons Parsley, finely chopped
  • Salt & Black Pepper
  • Lemon Juice
  • 2 tablespoons Cooking Oil
  • 125 ml Dry White Wine
  • 1 teaspoon Rosemary, powdered
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