Carré d’Agneau aux Primeurs
This recipe features a roasted lamb rack accompanied by glazed spring vegetables, potatoes, and a flavorful jus made from the pan drippings.
Nutrition Facts
Per Serving: Calories: 550 kcal, Fat: 35 g, Sodium: 1200 mg, Carbohydrate: 25 g, Protein: 35 g
Descriptions
Carré d’Agneau aux Primeurs is a classic French dish showcasing a perfectly roasted rack of lamb, paired with seasonal spring vegetables like glazed carrots, turnips, green beans, and peas.
The lamb is roasted to a juicy, rosy perfection and served with buttery potatoes and a rich jus made by deglazing the roasting pan. This dish is perfect for elegant dinners, combining tender lamb with the delicate flavors of freshly glazed vegetables.
Directions
1- Prepare the workstation (5 minutes):
Gather all necessary ingredients and cooking tools.
2- Trim the lamb racks (15 minutes):
Clean and trim the lamb racks of excess fat and sinew.
3- Prepare the aromatic garnish for the jus (5 minutes):
- Peel and wash the garlic, carrots, and onions.
- Crush the garlic, and finely dice the carrots and onions.
- Set aside a sprig of thyme.
4- Prepare the spring vegetables (30 minutes):
- Shell and wash the peas, trim and wash the green beans, peel and shape the carrots, turnips, and potatoes into rounds.
- Clean and stem the watercress.
5- Cook the vegetables (5 minutes):
- Boil the peas and green beans until tender, then cool in ice water and drain.
- Glaze the carrots and turnips with butter and a little sugar in a pan.
6- Roast the lamb racks (10 minutes at 480°F, 10 minutes at 400°F):
- Season the lamb racks, place them in a roasting pan with the bones and trimmings, protect the exposed bones with foil, and baste with melted butter.
- Sprinkle thyme over the lamb and roast in a very hot oven (480°F) for 10 minutes.
- Lower the heat to 400°F and roast for an additional 10 minutes, depending on the size.
- Ensure the meat is pink in the center, then set the racks aside to rest.
7- Cook the potatoes (5 minutes):
- Boil the potatoes until tender, drain, and brown them in oil.
- Toss in butter, season with salt, and keep warm.
8- Make the jus (10 minutes):
- In the same roasting pan, brown the aromatic vegetables (if needed).
- Deglaze the pan with water, add the crushed garlic and thyme, and let the jus reduce.
- Strain and keep warm.
9- Reheat the vegetables (5 minutes):
Heat the peas and green beans in salted boiling water, then drain and toss with butter.
10- Plate the dish (5 minutes):
- Arrange the vegetables around the lamb racks, alternating colors.
- Glaze the vegetables with butter, drizzle the jus over the lamb, and sprinkle parsley over the potatoes.
- Garnish the platter with watercress and serve the remaining jus on the side.
Note's
- If you are preparing this dish for a large group, consider deglazing the roasting pan with lamb stock instead of water for a more robust jus.
- The vegetables can be prepared ahead of time and reheated just before serving to save time during the final steps.
Ingredients
- Lamb racks (about 8 ribs per rack) – 2.2 lbs
- Butter – 1.5 oz
- Vegetable oil – 1.5 oz
- Carrots – 2.8 oz
- Onions – 2.8 oz
- Garlic cloves – 2
- Thyme sprig – 1
- Watercress – 1 bunch
- New carrots – 1.8 lbs
- New turnips – 1.8 lbs
- Green beans – 7 oz
- Fresh peas – 7 oz
- Potatoes (firm flesh) – 2.2 lbs
- Parsley – to taste
- Salt and pepper – to taste
