Whisk Wednesdays—Carre d'Agneau (Rack of Lamb)

This rack of lamb is the second-last recipe as part of the Basic Cuisine curriculum that I've been following. The hardest part is preparing the rack. Watch this video to see how to "French" a rack of lamb. Then, it's just a matter of searing the meat and vegetables and finishing it in the oven. The sauce is made from the pan juices and water, seasoned with salt and pepper. Not too many dishes this time either!



Recipe

Serves 6 (I halved the recipe.)


2 racks of lamb with 6 ribs each
Salt and freshly ground pepper
3 tablespoons vegetable oil
1 medium carrot, cut into chunks
1 medium onion, quartered
Bunch of watercress for garnish
You can find the recipe for Carre d'Agneau (Rack of Lamb) in the Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
Simple and delicious (if you like lamb).

Next Class
• Beignets aux Pommes, Sauce Abricot (Apple Fritters with Apricot Sauce) pages 160-161

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Running total: $1,570.68 + $11.81 = $1,582.49
($3.94 per serving)

Butter used so far: 13 pounds, 6 tablespoons

98% complete Basic Cuisine (on blog) 33% in real life

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::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.

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