Le carre d'agneau roti a la fleur de thym
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Le carre d'agneau roti a la fleur de thym
  Lamb    New York  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19027. Report a problem with this recipe.
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      Title: Le carre d'agneau roti a la fleur de thym
 Categories: Lamb, Roasts, Masterchefs, New york, Lcb
      Yield: 4 Servings
 
      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 exposed
  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 excess 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 mixture;
  degrease and season to taste with salt and pepper.  Pour the sauce
  over the lamb and garnish with watercress sprigs.  Serve immediately.
  




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Recipe ID 19027 (Apr 03, 2005)

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