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Cooking Recipe Video : Carre d'agneau Terre depices

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Restaurant: Le Mas de Peint

Chef: Lucille et Jacques Bon

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.3/ 5 - 7 votes - 1,632 views
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Restaurant: Le Mas de Peint

Chef: Lucille et Jacques Bon

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.3/ 5 - 7 votes - 1,632 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Carre d'agneau Terre depices Carre d'agneau d'agneau Terre Terre depices depices Carre d'agneau Terre d'agneau Terre depices
Recommended wine with the dish:
Pauillac cru classe Chateau Lynch-Bages
Difficulty level:
Cooking recipe viewed:
1,632
Cooking Recipe Preparation time
  • Preparation: 40 minutes
Cooking Recipe Ingredients
  • 0.9 lbs. carre dagneau de 4 cotes (cotes mises a nues)
  • 0.53 oz. tagine
  • 2 oz. new shallots
  • 0.55 lbs. fava beans
  • 2.54 oz. potatoes (pommes de terre grenaille)
  • 1 rosemary branch
  • 1 turnip
  • 4.4 oz celery
  • 4 garlic cloves
  • 0.7 oz. Corinth grapes
  • 3.18 oz. string beans
  • 1.69 cups peanut oil
  • 1 carrot
  • 0.53 oz. butter
  • 2 poireaux
  • 1 oz. salt, pepper
Aromatics for the carre dagneau:
  • 0.7 oz. cumin
  • 0.04 oz. dried allspice
  • 4 garlic cloves, minced
  • 0.55 lbs. minced onions
  • 1 bunch of parsley
  • 1 tip of saffron powder
  • 1 bunch of coriander
  • Fine salt
  • 0.21 oz. cinnamon powder
  • Oil
  • Lemon juice
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. The day before cooking, peel the celery and put them in the robot. It has to look a bit like hard wheat semolina. Let them dry in a plate the whole night.
  2. Prepare the vegetables that will be cooked in a saucepan.
  3. Boil the shallots in oil. Clean the potatoes and add them, previously blanched, the turnip, garlic, string beans, carrot, leek and tagine. Pour 1 liter water inside. After 5-6 minutes cooking, add the fava beans and rosemary. Continue to cook for another 5 minutes.
  4. Put the celery in a saucepan with some water, butter, cooking gravy from the vegetables and the Corinth grapes. Cook for about 4 minutes. Put all aromatics into the robot, in order to obtain a minced dough. Then, store it.
  5. Boil the carre dagneau from each side in a saucepan on full flame, enriching the cooking with a tbsp. of peanut oil. Salt and pepper.
  6. Put the carre d'agneau for 5 minutes in the preheated oven (thermostat 6-7). Then, take it out, cover it with the aromatic preparation above and put it again in the oven for another 10 minutes, same temperature.
  7. After the cooking, let the carre dagneau rest for a few minutes at a convenient, ambient temperature. Put the cooking plate of the carre dagneau on a full flame and deice it with a ladle of the vegetable cooking stock.
  8. Present the serving dish by taking some celery, lightly seasoned, a composition of vegetables and potatoes, and finally, the carre dagneau.
  9. Recover the cooking gravy from the meat and put it in a tin-plate. (passez-le dans une etamine). Pour sufficient sauce on the dish. Bon appetit!
Restaurant
Name:
Le Mas de Peint
Phone:
+33 4 90 97 20 62
Website:
www.masdepeint.com
Address:
Le Sambuc
City:
Arles Camargue
Country:
Fr
Overview:
"Lucille and Jacques Bon have opened the doors of their domestic house at the heart of the wild and secret Camargue region and invite you to their 1250-acre paradise. The elegant 17th century mansion is a subtle compromise between a convivial guest house and a charming hotel. Evidently, Lucille and Jacques Bon have a strong passion for the Camargue, its traditions, cuisine and art de vivre. "The most important for us was to maintain a familial, comfortable and warm-hearted atmosphere, exalting the Camargue style" say the Bons. And yes, especially the maitresses gift for decoration is a real success!"
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