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

This rack of lamb, a signature French recipe that’s both elegant and delicious, 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: Carre d'Agneau (Rack of Lamb)

Serves: 6 (I halved the recipe.)

Ingredients:

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 (affiliate link). 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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