Carré D’agneau Aux 2 Moutardes Recipe
Indulge in our Carré d’agneau aux 2 moutardes, where tender, herb-crusted lamb rack meets a delightful duo of mustards, creating a perfect balance of flavors. Each bite reveals succulent meat, roasted to perfection, complemented by a rich, tangy sauce that enhances its natural essence. Served with seasonal vegetables, this dish promises a culinary experience that is both sophisticated and satisfying.
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Ingredients
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Meat
Condiments
Herbs
Seasoning
Fats
Method
Preparation
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Lamb
Pat the rack of lamb dry with paper towels. Season generously with salt and black pepper.
Mix Mustards and Herbs
In a small bowl, combine Dijon mustard, whole grain mustard, chopped rosemary, and thyme.
Coat the Lamb
Rub the mustard mixture all over the rack of lamb to coat it evenly.
Cooking
Sear the Lamb
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side.
Roast the Lamb
Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or longer for desired doneness.
Rest and Serve
Remove the lamb from the oven, cover with foil, and let it rest for 10 minutes before slicing and serving.