February 2019 2019 Cooking Recipes Cupcake Recipes Beef Stroganoff Recipes Barbecue Recipes Baked Treats Recipes Easy Pasta Recipes Side Dish Recipes Best Cookie Recipes Halloween Recipes Rice Recipes Slow Cooker Chicken Recipes Halibut Recipes Bread Machine Recipes Panini Recipes Banana Cake Recipes Healthy Recipes Beer Can Chicken Recipes Casseroles Recipes RutabagaPotato Casserole Recipe 2 lb Rutabagas, peeled and diced 1/2 lb Potatoes, peeled and diced 4 c Water 1/2 c All purpose flo... read more Lamb Recipes Jarrets D'Agneau a La Grecque Le Carre D'Agneau Roti a La Fleur De Thym Noisettes D'Agneau Rack Of Lamb with Herb Sauce Satay Ii Alicha Ambila Chicken AmericanStyle Strata Apricot Mustard Glazed Leg Of Lamb Le Carre D'Agneau Roti a La Fleur De Thym Recipe Le Carre D'Agneau Roti a La Fleur De Thym recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 2 Lamb, (racks about 2 pounds each), Frenched, (reserve blade bones and trimmings for Stock) 2 tb Thyme, fresh, chopped OR 1 1/2 ts Thyme, dried 1 tb Oil, vegetable 1 md Onion, coarsely chopped 1 ea Carrot, coarsely chopped 1 ea Celery, stalk, coarsely chopped 2 ts Rosemary, fresh, chopped OR 1/2 ts Rosemary, dried 1 c Wine, white, dry 2 c Stock, lamb OR 2 c Stock, veal Watercress, sprigs (garnish) See recipes for Lamb Stock and Veal Stock. Preheat the oven to 450 F. Trim the lamb, leaving about 1/4 inch of fat, and score the fat in a crisscross pattern. Wrap any e posed bone ends with aluminum foil. Season both sides with salt and pepper and rub in half of the thyme. Heat the vegetable oil in a large heavy oven proof skillet over medium high heat. Add lamb, fat side down. Saute, shaking pan occasionally to avoid the meat from sticking, until lightly golden (about 2 minutes.) Turn the lamb and lightly brown the other side. Turn again, fat side down. Place the skillet in the oven and lower heat to 400 F. Roast for 10 minutes. Remove the racks and set aside. Pour off any e cess fat. Add the onion, carrot, celery and remaining thyme and rosemary to the skillet and return racks to the pan fat side up. Roast 12 to 15 minutes longer for medium rare, then transfer racks to a work surface and place the skillet over medium high heat. Add white wine to the skillet and reduce slightly, scraping up any browned bits in the pan. Add the stock and cook until very lightly thickened (about 15 minutes.) Carve lamb into individual chops and arrange on heated serving plates. Strain stock mi ture degrease and season to taste with salt and pepper. Pour the sauce over the lamb and garnish with watercress sprigs. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean Jacques Rachou, La Cote Basque Restaurant, New York Le Carre D'Agneau Roti a La Fleur De Thym recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 3.5 695 people have voted Last Reviewed on 2019-02-17 2019 Cooking Recipes » Lamb Recipes » Le Carre D'Agneau Roti a La Fleur De Thym Sunday, Feb 17 2019 2019 Best Cooking Recipes New Recipes Coconut Flan with Caramel Banh Dua Ca Ra Men Kahlua Mousse Pineapple Bavarian Cream Fried Egg Cappuccino Parfait Cherry Dessert Wontons New Cooking Recipes Squash Ravioli Filling Recipe ... Cooking Magazines: Squash Recipes » February 2019 Dish Of The Day English Trifle Guy Attwood Recipe 1 To 2 small pound or sponge Cake two days old 3/4 c Raspberry jam 2 Half pints whipping cream 3... read more Category: » Dessert Recipes View more dishes Top 5 Cooking Categories Low Carb Recipes Easy Bread Recipes Bundt Cake Recipes Rice Recipes Pork Chop Recipes View More Categories
