Best 4 Carre Dagneau A Lestragon Rack Of Lamb With Tarragon Recipes

CARRE D'AGNEAU A L'ESTRAGON (RACK OF LAMB WITH TARRAGON)

Steps:

• Each rack of lamb is coated with a fairly heavy covering of fat. This is easily removed with the fingers and a knife. Pull off all the fat from the meaty part of the racks. Using a sharp knife, cut away the fat from the top of the ribs, cutting close to the bone. Using a cleaver, hack the bones in two, leaving about two inches of bones extending from the meat part. Reserve these bones. Hack off the chine bone. Discard the chine bones. This may all be done by the butcher when you purchase the racks. Sprinkle the racks with salt and pepper to taste.
• Select a heavy skillet large enough to hold the racks and hacked-off bones in one layer. Heat the oil in the skillet and add the racks top side down. Cook, turning occasionally to brown all sides, for about 13 minutes. Transfer the pieces to a serving platter to keep warm.
• Pour off the fat from the skillet and add two tablespoons of the butter. Add the onion and cook, stirring, until wilted. Add the wine and cook down almost completely. Add the tarragon, tomato paste and stir. Add the broth. Cook down quickly to about half a cup. Swirl in the remaining butter. Cut the rack between the ribs and serve with the sauce poured over them.

FILLETS OF LAMB WITH TARRAGON

Steps:

• Cut each lamb fillet crosswise into 4 equal portions.
• Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
• Sprinkle the pieces on both sides with salt and pepper.
• Beat the egg with the water and pour the mixture into a flat dish with raised edges.
• Dip the pieces of meat in flour on both sides. Shake off excess.
• Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
• Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
• Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

CARRE D'AGNEAU PERSILLE (PARSLEYED RACK OF LAMB)

Steps:

• Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
• Preheat the broiler to high. If the oven is heated separately, preheat it also to 500 degrees.
• Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb. When ready, the loins and ribs should be almost clean of fat. Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat. Season with salt and pepper.
• Rub with butter a baking dish large enough to hold the rack of lamb. Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
• Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
• Place the rack under the broiler and cook about two or three minutes. Turn and cook about two or three minutes.
• Sprinkle the meaty side of the ribs with the bread-crumb mixture. Melt the remaining one tablespoon of butter and pour it over the ribs. Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired. To serve, slice and cut between the ribs. Serve with grilled tomato (see recipe).

PARSLEYED RACK OF LAMB (CARRE D'AGNEAU PERSILLE)

Steps:

• Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
• Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
• Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
• Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
• Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
• Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
• Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.