Best Carre Dagneau A Lestragon Rack Of Lamb With Tarragon Recipes

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CARRE D'AGNEAU PERSILLE (PARSLEYED RACK OF LAMB)



Carre D'agneau Persille (Parsleyed Rack Of Lamb) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 25m

Yield Two servings

Number Of Ingredients 9

1 rack of lamb, about 1 1/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons unsalted butter, plus butter for greasing the dish
1/4 cup bread crumbs
2 tablespoons chopped parsley
1 teaspoon finely minced garlic
1 tablespoon finely minced shallots
1 teaspoon olive oil

Steps:

  • Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
  • Preheat the broiler to high. If the oven is heated separately, preheat it also to 500 degrees.
  • Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb. When ready, the loins and ribs should be almost clean of fat. Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat. Season with salt and pepper.
  • Rub with butter a baking dish large enough to hold the rack of lamb. Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
  • Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
  • Place the rack under the broiler and cook about two or three minutes. Turn and cook about two or three minutes.
  • Sprinkle the meaty side of the ribs with the bread-crumb mixture. Melt the remaining one tablespoon of butter and pour it over the ribs. Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired. To serve, slice and cut between the ribs. Serve with grilled tomato (see recipe).

Nutrition Facts : @context http, Calories 986, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 89 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 41 grams, Sodium 765 milligrams, Sugar 1 gram, TransFat 1 gram

PARSLEYED RACK OF LAMB (CARRE D'AGNEAU PERSILLE)



Parsleyed Rack of Lamb (Carre d'Agneau Persille) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 racks of lamb, about 2 1/2 pounds combined weight
Salt to taste if desired
Freshly ground pepper to taste
4 tablespoons butter plus butter for greasing a baking dish
1/2 cup bread crumbs
3 tablespoons chopped parsley
1 clove garlic, finely minced
1 shallot, finely minced
1 teaspoon olive oil
Sauce forestiere (see recipe)

Steps:

  • Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
  • Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
  • Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
  • Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
  • Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
  • Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
  • Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams

CARRE D'AGNEAU A L'ESTRAGON (RACK OF LAMB WITH TARRAGON)



Carre d'Agneau a l'Estragon (Rack of lamb with tarragon) image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 racks of lamb, about 5 pounds
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons olive oil
3 tablespoons butter
1/4 cup finely chopped onion
1/4 cup dry white wine
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dry
1 teaspoon tomato paste
1/2 cup rich chicken broth

Steps:

  • Each rack of lamb is coated with a fairly heavy covering of fat. This is easily removed with the fingers and a knife. Pull off all the fat from the meaty part of the racks. Using a sharp knife, cut away the fat from the top of the ribs, cutting close to the bone. Using a cleaver, hack the bones in two, leaving about two inches of bones extending from the meat part. Reserve these bones. Hack off the chine bone. Discard the chine bones. This may all be done by the butcher when you purchase the racks. Sprinkle the racks with salt and pepper to taste.
  • Select a heavy skillet large enough to hold the racks and hacked-off bones in one layer. Heat the oil in the skillet and add the racks top side down. Cook, turning occasionally to brown all sides, for about 13 minutes. Transfer the pieces to a serving platter to keep warm.
  • Pour off the fat from the skillet and add two tablespoons of the butter. Add the onion and cook, stirring, until wilted. Add the wine and cook down almost completely. Add the tarragon, tomato paste and stir. Add the broth. Cook down quickly to about half a cup. Swirl in the remaining butter. Cut the rack between the ribs and serve with the sauce poured over them.

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