Carre d'Agneau au Romarin
(Rack Of Lamb With Rosemary) Recipe

Origin: France Period: Traditional

Ingredients:

2 racks of lamb (900g each)
salt and freshly-ground black pepper, to taste
1 tbsp rosemary leaves
1 tbsp olive oil
1 tbsp butter
1 tbsp fresh parlsey, chopped

Carre d'Agneau au Romarin
(Rack Of Lamb With Rosemary) Preparation:

Method:

Use a sharp knife to trim any excess fat from the lamb then season all over with the salt and black pepper. Crush the rosemary leaves very lightly then brush the lamb all over with olive oil before rubbing on the rosemary.

Place the lamb, fat side down, on a rack then place under a hot grill (broiler) so the meat is about 10cm from the heat then cook for 5 minutes. Turn the lamb over and cook for 5 minutes more then turn the grill off and allow the meat to stand for 5 minutes to rest before serving.

Immediately before plating out rub the lamb all over with the butter and sprinkle with the parsley.

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