Agneau au Beurre

Agneau au Beurre is roasted lamb with flavoured butter on it.

The butter is whipped first, then flavoured to make it into a compound butter.

There are two ways of applying the butter -- before cooking, or after:

• Spread the flavoured butter on the raw lamb before roasting with a knife or by hand, and then during roasting, bast the lamb every 15 minutes or so with the melted butter that is collecting in the roasting pan; or
• Serve the flavoured butter in small pats on top of the hot, roasted meat as a garnish, to melt and form a sauce (e.g. as in pats of beurre maître d'hôtel placed on top grilled lamb cutlets as they are plated.)

"Agneau au Beurre" dishes will have slightly different names, reflecting the type of compound butter that is used in making them:

• Agneau au Beurre blanc: Lamb with beurre blanc
• Agneau au beurre d’escargots: Lamb with snail butter
• Agneau au beurre d'ail et fines herbes: Lamb with garlic and herb butter
• Agneau au beurre d'ail: Lamb with garlic butter
• Agneau au beurre de basilic: Lamb with basil butter:
• Agneau au beurre de céleri: Lamb with celery butter
• Agneau au beurre de lavande: Lamb with lavender butter
• Agneau au beurre de miel de sauge: Lamb with sage-honey butter
• Agneau au beurre de miel: Lamb with honey butter
• Agneau au beurre de muscade: Lamb with nutmeg butter
• Agneau au beurre de noix: Lamb with nut butter
• Agneau au beurre de pastis: Lamb with pastis-flavoured butter
• Agneau au beurre de romarin: Lamb with rosemary butter
• Agneau au beurre de thym: Lamb with thyme butter
• Agneau au beurre d'estragon et cerfeuil: Lamb with tarragon and chervil butter
• Agneau au beurre maître d'hôtel: Lamb with Maître d'Hôtel butter
• Agneau au beurre noir: Lamb with beurre noir
• Agneau au beurre persillé: Lamb with parsley butter
• Agneau au beurre salé: Lamb with salted butter

Compound Butters

Agneau au Beurre, Beef Stroganoff, Beef Wellington, Bistecca alla Fiorentina, Bouchées à la Périgourdine, Bouchées à la Reine, Burritos, Cantonese Pressed Duck, Carne Adovada, Carne Asada, Chicken Fried Steak, Chili con Carne, Chop Suey, Chopped Liver, Cincinnati Chili, Cornish Pasties, Coronation Chicken, Currywurst, Devils On Horseback, Duck à l'Orange, Empanadas, Enchiladas, Faggots, Floaters, Fricassée de Porc à la Genevoise, Fritto Misto, Garbage Plate, Golden Jubilee Chicken, Gremolata, Haggis, Hallacas, Irish Spiced Beef, Kibbeh Nayyeh, Kibbeh, Kitfo, Lincolnshire Stuffed Chine, Mock Duck, Morcon (Philipino), Northumbrian Duck, Ossobuco, Pâté Chinois, Pâté Râpé, Peking Duck, Pigs-in-a-Blanket, Pinnekjøtt, Polpettone di Fagiolini, Polpettone, Pot-En-Pot Acadien, Potato Haystack (Amish), Poume d'oranges, Pressed Duck, Pulled Pork, Quails à la Diane, Rissoles, Sausage Rolls, Shit on a Shingle, Sliders, Spiedies, Steak Diane, Steak Tartare, Sushi del Chianti, Tacos, Tamales, Tartarmad, Teriyaki, Tiger Meat, Tonkatsu, Tournedos Rossini, Turducken Roll, TV Dinners, Ulster Fry, White Collops, White Meat and Gravy, Wiener Schnitzel, Woodcock à la Diane, Xaccuti, Xiao Long Bao, XimXim, Yankee Pot Roast, Yosenabe

Boiled Dinners, Casseroles, Curry, Dan Dan Noodles, Darioles, Fish and Seafood Dishes, Fondue, Gallo Pinto, Pancakes, Pies & Tarts, Pizza, Porridge, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Sunday Roast, Sushi, Timbales, Yakimono, Zakuska, Zakuska, Zakuska

Deep-Fried Foods, Desserts, Dumplings