Carré D'agneau Recipe
Make Carré D'agneau Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb Preparation
Vegetable Side
Method
Lamb Preparation
- 1
Marinate the Lamb
In a small bowl, combine minced garlic cloves, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 1 hour or overnight in the refrigerator for best flavor.
- 2
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 3
Sear the Lamb
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the rack of lamb for about 3-4 minutes on each side until browned.
- 4
Roast the Lamb
Transfer the skillet with the seared lamb into the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).
- 5
Rest the Lamb
Remove the lamb from the oven and let it rest for 10 minutes before slicing.
Vegetable Side
- 6
Prepare the Vegetables
Wash and trim the asparagus. Scrub the baby potatoes clean and cut them in halves.
- 7
Cook the Potatoes
In a pot of boiling salted water, add the baby potatoes and cook for about 15 minutes or until tender. Drain and set aside.
- 8
Sauté the Asparagus
In a large skillet, melt butter over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and black pepper to taste.
- 9
Combine and Serve
Add the cooked baby potatoes to the skillet with the asparagus, toss gently, and serve alongside the sliced lamb.
