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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 487
% Daily Value**
Total Fat 32g
Saturated Fat 14g
Unsaturated Fat 3g
Cholesterol 124mg
Sodium 453mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 6g
Protein 36g
Vitamin A  36%Vitamin C  8%
Calcium  6%Iron  19%
Potassium  22%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Le Carre D'agneau Roti a la Fleur De Thym

Date Added: June 11, 2009


1 Onion coarsely chopped
2 Cups Stock veal **
1 Carrot coarsely chopped
1/2 Teaspoon Rosemary dried
1 1/2 Teaspoons Thyme Leaves dried
1 Tablespoon Vegetable Oil vegetable
1 Cup White Wine white
2 Lamb (racks - about 2
2 Tablespoons Thyme Leaves fresh
1 Celery stalk
2 Teaspoons Rosemary fresh
2 Cups Stock lamb ** OR
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1. Preheat the oven to 450 F Trim the lamb, leaving about 1/4 inch of fat, and score the fat in a crisscross pattern.

2. Wrap any exposed bone ends with aluminum foil.

3. Season both sides with salt and pepper and rub in half of the thyme.

4. Heat the vegetable oil in a large heavy oven-proof skillet over medium-high heat.

5. Add lamb, fat side down. Saute, shaking pan occasionally to avoid the meat from sticking, until lightly golden (about 2 minutes).

6. Turn the lamb and lightly brown the other side.

7. Turn again, fat side down. Place the skillet in the oven and lower heat to 400 F Roast for 10 minutes.

8. Remove the racks and set aside. Pour off any excess fat.

9. Add the onion, carrot, celery and remaining thyme and rosemary to the skillet and return racks to the pan fat side up.

10. Roast 12 to 15 minutes longer for medium rare, then transfer racks to a work surface and place the skillet over medium-high heat.

11. Add white wine to the skillet and reduce slightly, scraping up any browned bits in the pan.

12. Add the stock and cook until very lightly thickened (about 15 minutes).

13. Carve lamb into individual chops and arrange on heated serving plates.

14. Strain stock mixture; degrease and season to taste with salt and pepper.

15. Pour the sauce over the lamb and garnish with watercress sprigs.

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Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Alcohol, Celery, Beef, Rosemary, Onion allergies.
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