Recipes | Seafood & Fish Recipes | Appetizer Recipes | Meat Recipes | Dessert Recipes | Accompaniment Recipes | Bookmark Us! | Language  //
 
   Search Recipes in Gourmandia
     
     

Cooking Recipe Video : Carre d'agneau in a crust of herbs with apples

Get the Flash Player to see this player.
Option Box

Restaurant: Kasteel Wittem

Chef: Ralph Berendsen

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.3/ 5 - 15 votes - 7,083 views

Recipe videos for the weekend
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
90
Cooking recipe Search Tags:
 Carre d'agneau in a crust of herbs with apples Carre d'agneau
Recommended wine with the dish:
Moulis en Medoc rouge
Difficulty level:
Cooking recipe viewed:
7,083
Cooking Recipe Preparation time
  • Preparation time: 90 minutes
Cooking Recipe Ingredients
  • 4 carre d'agneau, prepared
For the crust:
  • 0.88 oz. thyme, hacked
  • 0.18 oz. rosemary, hacked
  • 0.18 oz. parsley, hacked
  • 0.18 oz. basil, hacked
  • 0.18 oz. sage, hacked
  • 2.7 oz. butter
  • 1 tsp. mustard
  • 1 egg yolk
  • 2.7 oz. bread crumbs
  • Salt, pepper (mill)
For the apples (Paolo):
  • 0.66 lbs. goose grease
  • 4 large potatoes (Bintje)
For the 2 sauces:
  • 1 pint lamb fond
  • 1.2 oz. dried cepe mushrooms
  • 0.33 lbs. butter
  • 0.44 lbs. cooked kidney beans
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. First of all, brown the carres in a pan with some butter.
Preparation of the crust:
  1. Mix all the ingredients, but keep some herbs for the sauce later on. Spread the mixture over the meat. Tap with a spatula so that it sticks to the meat.
  2. Heat 0.85 cups lamb fond and add the dried cepe mushrooms. Take it from the flame and let it infuse for 30 minutes. Strain the sauce to remove the cepe mushrooms. Add butter and mix.
  3. Reduce about half of the lamb fond and add the herbs. Store aside.
Apple preparation (Paolo):
  1. Cut the potatoes in slices of 0.1 in thickness and about 2.4 in diameter.
  2. Take 4 small bowls of 2.8-3.2 in diameter. Fill them half with goose grease. Heat the bowls.
  3. Make 4 piles with the potato slices and cook them in the bowls on full flame for 15 minutes.
  4. When they are well coloured and crusty, take the potatoes out off the bowl. Drain on a piece of linen.
  5. Heat the kidney beans in cepe mushroom butter. Put the carres again for 5 minutes in the oven at 356 degrees F. Slice them afterwards.
Presentation:
  1. Make a bed of kidney beans with the cepe mushroom butter on the 4 hot serving dishes. Place the le carre d'agneau on it and pour the sauce with herbs around it.
  2. Put the apples (Paolo) on the dish and garnish with a piece of chervil.
Restaurant
Name:
Kasteel Wittem
Phone:
+31 43 45 012 08
Website:
www.kasteelwittem.nl
Address:
Wittemer Allee 3
City:
Wittem South Limburg
Country:
Ne
Overview:
"The 12th century castle from Wittem is situated in the Geul valley, one of the most beautiful valleys of the southern Limbourg. The river flows around the 7.5-acre park with the ancient trees and the picturesque little creeks. The near surroundings offer numerous possibilities to relax: promenades and cycling across the park and forests, swimming, tennis and golf. The impressive beauty of the Ardennes and Eiffel regions is in close distance of 45 minutes by car. The Wittem castle is a member of the "Relais et Châteaux" since 1980."
Featured Videos