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How To make Le Carre D'Agneau Roti a La Fleur De Thym
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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
How To make Le Carre D'Agneau Roti a La Fleur De Thym's Videos
Carré d'agneau roti
Cuisine du Marché 19 juillet 2008
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Chef & producteur - Philippe Etchebest
Co-producteur - Charles Toulza
Réalisation, Montage, Motion Design - Hugo Delmotte
Chargée de production - Rachel Cann
Assistant cuisiner - Simon Baudouin
Mix son - Swann Brosset
Carré d'agneau Xaî catalan
Recette cuisine
Panko Crusted Lamb Chop
Fantastic dish for a weeknight dinner! We have panko crusted this lamb. Wasabi rub, panko crusted and baked. Served with miso parsnip puree, organic duio color cauliflower and drizzled with our balsamic soy reduction! As always please check our channel for more recepies!
Indegridents
Lamb chops
purple and yellow cauliflower
Parsnip
Heavy creme
Milk
Butter
Garlic
Salt and pepper
Garlic and onion powder
Paprika
Thyme
Bay leaf
Italian seasoning
Panko bread crumbs
Soy sauce
Balsamic vinegar
Wasabi
Yellow miso
Panko lamb chops
1 rack of lamb
1/4 cup wasibi paste
2 cups panko bread crumbs
1 tablespoon Italian seasoning
Salt and pepper to taste
Parsnip puree
1 pound parsnips, peeled and sliced
Pinch of salt and pepper
1/2 cup milk
1/2 cup heavy cream
3 clove of garlic
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
2 tablespoons yellow miso
Balsamic soy reduction
1/4 cup balsamic reduction
2 tablespoons soy sauce
Instructions:
1. Pat down 1 rack of lamb dry. Make sure to coat all sides generously with salt and pepper.
2. Next heat cast iron skillet on high with 1 tbsp vegetable oil. Sear fat side down first for 3-4 minutes then flip onto bone side.
3. Add 3-4 cloves of crushed garlic, 2 tbsp unsalted butter and 2 sprigs of thyme. Baste the chops till a nice golden brown. Cook at 375* for 10-15 minutes or until your meat reaches 120-125* for med rare.
4. Cut 1 head of purple and yellow cauliflower into pieces. Next add in 2 tbsp EVOO salt and pepper to taste and mix well. Pour into baking sheet and cook at 350* till brown.
5. 1 lb skinned sliced Parsnip. 1 stick of unsalted butter, 1/2 cup of heavy cream and 1/2 cup whole milk goes into pot. Next add 3 cloves of garlic, 2 Bay leaves and 1 sprig of thyme. Simmer on low to medium till al-dente. Once ready add 2 tbsp miso paste, salt and pepper and blend well.
6. 2 cups of panko bread crumbs. 1 tbsp dried oregano and thyme as well as a pinch of salt and pepper. Mix well and place onto baking sheet. Bake till brown.
7. As lamb is ready let it rest for 10 minutes. Coat lamb with 2 tbsp wasibi paste for glue and rub panko crust on all sides. Next cut lamb chops into bone pieces. Another coat of panko crust can be added as needed.
8. Soy balsamic reduction we take 1/4 cup soy sauce, 1/4 cup balsamic reduction and heat till simmer. Drizzle onto plate as needed.
9. To plate we place our miso parsnip puree on the bottom, surrounded by 3 pieces of lamb and some of our cauliflower surrounding plate with a drizzle of our balsamic glaze.
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Wine: Tandem Ars In Vitro
Tasting notes: A cherry red colour. A mountain wine with a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character.
#lambchop #pansearedlambchops #pansearedlamb #lambchops #pankocrustedlqmbb #pankocrustedlqmbchop #parsnippuree #parsnip #roastedcauliflower #balsamicreduction #balsamicsoyreduction #cptexasfusion
MON PETIT RÔTI DE PORC au four à l'ancienne de la Mère Mitraille, sans chichis ! - Gourmandises TV
RECETTE : Chaud avec des frites !, ou froid avec une bonne mayonnaise maison !, très simple à faire et à préparer, bon marché... avec le soleil vient le temps des piques-niques, il convient aussi de se régaler, passez un bon moment. Pourquoi ne pas faire la veille un bon rôti de Porc au four et le couper en tranches pour faire de bons Sandwichs. Voici la recette de la Mère Mitraille. La liste des ingrédients figure dans la vidéo. Bon régal !.
RECIPE: Hot with fries!, or cold with a good homemade mayonnaise!, very simple to make and prepare, inexpensive... with the sun comes the time for picnics, it is also appropriate to enjoy yourself, have a good time. Why not make a good roast pork in the oven the day before and cut it into slices to make good sandwiches. Here is Mother Mitraille’s recipe. The list of ingredients is in the video. Enjoy your treat!
SOUTENEZ-NOUS *** N'oubliez pas de vous abonner à notre chaîne Youtube : - Canal Gourmandises - Avril 2015.