Carre dagneau Terre depices

Carre dagneau Terre depices
Carre dagneau Terre depices
★★★   89 votes

In preparing this recipe for Carre d’ agneau (rack of lamb), two traditions were brought together in honor of the famous Pauillac lamb, which is used to make this dish. A specialty of Médoc, Pauillac lamb is a very high quality product, tender and delicious and would almost suffice in itself. Pauillac is a commune, which used to be an old port city that played an important role in the spice trade. So in this recipe, the Chef brought together vineyard raised Pauillac lamb and spices from the spice trade.

These lambs are slaughtered after 75 days, which means they never grazed. They were raised exclusively on their mother’s milk. In addition, the mothers of these lambs have the habit of grazing between vine plants and on the Médoc marshes after the grape harvest. The result is lamb raised to have delicate and light-colored meat with a distinctively nutty taste.

To make this recipe, you need a loin of lamb or carre d’ agneu terre, which usually has six ribs (three on each side). To make the crust, you need egg, brown bread crumbs made from toasted bread, caraway, cinnamon, fresh coriander, chervil, garlic, and vine leaves. The breadcrumbs and spices are mixed together to make a coating for the lamb. The lamb is first seared on all sides to seal in its moisture and keep it juicy and tender. It is then dipped in the beaten eggs, completing covering its flesh so that the bread crumbs and spice mixture adheres to the meat. And then the lamb is completely covered with the breadcrumb and spices mixture and cooked in the oven with aromatic vegetables including vine leaves, tomatoes, and turnip. The result is a juicy tender lamb with incredible aroma. Serve this main dish with a bottle of red Chateau Lynch-Bages, which hails from the Pauillac region, for an exceptionally romantic dinner.


40 min

40 min

Recommended Wine

Pauillac cru classe Chateau Lynch-Bages


  • 0.9 lbs. carre d’agneau (rack of lamb, 4)

  • 0.53 oz. TAGINE

  • 2 oz. shallots

  • 0.55 lbs. fava beans

  • 2.54 oz. potatoes

  • 1 rosemary branch

  • 1 turnip

  • 4.4 oz celery

  • 4 garlic cloves

  • 0.7 oz. Corinth grapes

  • 3.18 oz. string beans

  • 1 2/3 cups peanut oil

  • 1 carrot

  • 1 tablespoon butter

  • 2 leeks

  • 2 tablespoons salt

  • pepper Aromatics for the carre d’agneau:

  • 1 ½ tablespoons cumin

  • ¼ teaspoon dried allspice

  • 4 garlic cloves (minced)

  • 1 cup minced onions

  • 1 bunch parsley

  • 1 tip saffron powder

  • 1 bunch coriander, salt

  • 1 ¼ teaspoons cinnamon powder

  • oil, lemon juice

Preparation Instructions


Begin by finely chopping the herbs. In a bowl, mix the breadcrumbs, minced herbs, chopped garlic, and caraway. Season the loin with salt and pepper and sear in a frying pan with some oil.


Start on the skin side. Add a sprig of thyme for some flavor. Beat the eggs.


Evenly coat the seared lamb with the beaten eggs. Cover the entire lamb meat with the breading mixture, which has to cover the fat on the loin completely. Place the lamb back in the saucepan and add aromatic garnish: vine leaf, tomatoes, and turnip.


Cook in the oven. Put the vegetables on the plate. Arrange the lamb in the center.


Pour the sauce from the lamb juice around the dish.

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Reviews (3)
Chase Andre Michaels
A very elegant recipe this is. It’s perfect for a special dinner date like what my girlfriend and I had last night. It was one of the rare moments that we had a good conversation about the food we were eating and she did look very much pleased with it. It was such a warm feeling that I made this dinner as special as it is especially that I was being pleased with this cuisine myself too.
An elegant meal for four! It is a little spicy but enough to excite and enthuse ones imagination. Cooking this was a challenge for me for I have to prepare some ingredients or mix some the night before. But after I served this to my family and heard their appreciation on the dish that I did, it was all worth it!
, March 9, 2012
Heather Adam
This recipe looks really stylish and stimulating. Good to serve for your special someone.I cooked this recipe with my husband and it turned out really romantic. I am going to serve this recipe again to my mom and dad on their 35th anniversary this Sunday. I wanted to make their anniversary really memorable and romantic. Good job guys!