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October 2019

Lamb Recipes

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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 Download & Print Le Carre D'Agneau Roti a La Fleur De Thym recipe  PDF


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: 4.0 Rating 4.0
425 people have voted
Last Reviewed on 2019-10-16



Wednesday, Oct 16 2019 Download & Print Le Carre D'Agneau Roti a La Fleur De Thym recipe  PDF   Lamb recipes RSS   Thumsb up

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