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Le Carre D Agneau Roti A La Fleur De Thyme

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Ingredients
  Racks of lamb 4 Pound, frenched, reserve blade bones and trimmings for lamb stock (2 Racks Of 2 Pound Each)
  Freshly ground pepper To Taste
  Salt To Taste
  Chopped fresh thyme/1 1/2 teaspoons dried thyme 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, coarsely chopped
  Carrot 1 , coarsely chopped
  Stalk celery 1 , coarsely chopped
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 1 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Lamb stock/Veal stock 2 Cup (32 tbs)
  Watercress sprigs 2 (For Garnish)
Directions

GETTING READY
1. Preheat oven to 450°F.
2. Trim lamb, leaving about 1/4 inch fat, and score fat in crisscross pattern.
3. Wrap exposed bone ends with aluminum foil. Season both sides with salt and pepper; rub in half of thyme.

MAKING
4. In a large ovenproof skillet, heat oil over medium-high heat. Add lamb, fat side down.
5. Saute, shaking the pan occasionally, until the lamb turns slightly golden.
6. Turn and lightly brown the other side too. Turn again, fat side down.
7. Place skillet in an oven and lower heat to 40°F. Roast 10 minutes. Remove racks and set aside; pour off excess fat.
8. Add onion, carrot, celery, remaining thyme and rosemary to skillet and return racks to pan, fat side up.
9. Roast 12 to 15 minutes longer for medium rare, then transfer racks to work surface and place skillet over medium-high heat.
10. Add white wine to skillet and reduce slightly, scraping up any browned bits in pan.
11. Add stock and cook until very lightly thickened. This will take about 15 minutes.

FINALIZING
12. Carve lamb into individual chops and arrange on heated serving plates.
13. Strain stock mixture; degrease and season to taste with salt and pepper.

SERVING
14. Pour sauce over lamb, garnish with watercress sprigs and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Dish: 
Dry Curry
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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