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Lamb Carrée with Herb Crust, Boiled Potatoes and Spring Vegetables

5 from 7 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 188 kcal

Ingredients
 

Lamb carrée:

  • 1,5 kg Lamb carré
  • 2 bunch Parsely
  • 5 Pc. Sprigs of thyme
  • 3 Pc. Rosemary sprigs
  • 5 tbsp Breadcrumbs
  • 6 tbsp Oil
  • 1 pinch Salt and pepper
  • 1 bunch Soup vegetables
  • Aluminum foil

Fan potatoes:

  • 1 kg Waxy potatoes
  • 3 Pc. Garlic cloves
  • 1 Pc. Rosemary sprig
  • 1 Pc. Sprig of thyme
  • 2 tbsp Liquid butter
  • 1 pinch Coarse sea salt

Spring vegetables:

  • 2 bunch Carrots
  • 200 g Snow peas
  • 2 tbsp Butter

Red wine sauce:

  • 2 Pc. Shallots
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 2 tbsp Butter
  • 500 ml Red wine
  • 200 ml Lamb stock
  • 1 Pc. Chilli pepper
  • 1 Pc. Rosemary sprig
  • 3 Pc. Sprig of thyme
  • 150 ml Cream
  • 0,5 Pc. Red berry jam
  • 1 tsp Mustard
  • Salt and pepper
  • 2 tsp Starch

Instructions
 

Lamb carrée:

  • Wash the lamb, pat dry, season with salt and pepper. Wash the herbs, shake dry and finely chop the leaves or needles. In a bowl, mix the chopped herbs with the breadcrumbs, the oil and a little salt and pepper.
  • Preheat the oven to 180 degrees. Wash, peel and cut the soup vegetables. Pour some water into a roasting pan with a grid. Spread the herb mixture on the meat side of the saddle of lamb and press lightly. Place the meat in the roaster and distribute the soup vegetables in it. Fry the meat on the middle rack for about 25 minutes.
  • Carefully remove the lamb from the roaster and wrap it in aluminum foil. Add about half a cup of the gravy to the sauce. To serve, cut the meat into slices and arrange on preheated plates.

Fan potatoes:

  • Heat the oven to 200 degrees (convection 180 degrees). Place each potato one after the other in the ladle of a wooden spoon and cut into it at a distance of approx. 3 mm - the trick with the wooden spoon prevents the potato from being cut all the way through.
  • Then place all the potatoes in a roasting pan with the cut side up. Mix the garlic and herbs with the melted butter and brush each potato with it, then sprinkle with sea salt. Bake in the oven for about 25 minutes or until the slits in the potatoes fan out and shine golden brown.

Spring vegetables:

  • Cut the greens from the carrots, leaving them to stand a little. Wash, clean, peel and halve the carrots thoroughly. Remove the snow peas from the thread on the side and wash.
  • Steam the carrots over the water bath for about 10 minutes, then add the snow peas. Steam both for another 5 minutes and set aside. About 10 minutes before serving, melt the butter in a large pan and heat the vegetables in it and let them cook. Serve with the meat.

Red wine sauce:

  • Peel the shallots, onions and garlic and cut into fine cubes. Sweat the vegetable cubes in the butter and deglaze with about half of the red wine. Let something boil down.
  • Then add some roast stock, the chilli pepper, rosemary and thyme to the sauce. Let everything simmer and gradually add the stock and all of the red wine and the gravy (see above). Reduce to half and pour through a sieve into a small saucepan.
  • Add the cream and jam, heat again and season the sauce with mustard, salt and pepper. If you want the sauce to be thicker, dissolve about 1/2 teaspoon of cornstarch in cold water and briefly bring to the boil with the sauce. Serve the sauce with the meat.

Nutrition

Serving: 100gCalories: 188kcalCarbohydrates: 7.3gProtein: 7.7gFat: 13.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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