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          Cooking Recipe Ingredients:

• 1 gigot (leg of lamb), about 4.4 lbs.
• 2 garlic cloves
• 1 bouquet flat parsley
• 1 shallot
• 3.5 oz. breadcrumbs
• 1.8 oz. butter
• 3 nice carrots
• 3 zucchinis
• 3 leeks (the white only)
• 3 cucumbers

     Cooking recipe preparation instructions:

1. Let your butcher prepare the meat into 8 nice escallops of about 0.4 lbs. each.
2. Mince the garlic, shallot and parsley to prepare a persillade.
3. Put the meat slices into the persillade. Roll, tie, and store in the refrigerator.
4. Peel the carrots and cucumbers. Use a peeler or similar to cut the vegetables into thin, long stripes ("tagliatelle").
5. Roast the seasoned lamb legs for about 5 minutes in the oven at 356 degrees F. Depending on your taste of cooking, leave them longer in the oven.
6. In the meanwhile, heat the butter, add the remaining persillade and the salted "tagliatelle" (vegetable stripes), just for a minute though, in order to keep their crunchy consistency.
7. Remove the lamb legs. Roll them in the breadcrumbs and color them for a minute or so in the oven.
8. Place the "tagliatelle� and the lamb leg in the middle of the serving dish. Decorate with fresh parsley.