Carre d'Agneau Lorraine


  • 2 best end necks of Lamb, each with 8 bones
  • 5 rashers streaky Bacon
  • 4 Shallots or small Onions
  • 6 Carrots
  • 4 Leeks
  • 3 tbsps Olive Oil
  • Garlic
  • 6 Tomatoes
  • 300-450ml stock
  • Bouquet Garni
  • Breadcrumbs
  • Chopped Parsley
  • Salt and Pepper
  • Beurre Manie to thicken (optional)
  • 12g Butter
  • 12g Flour


  1. Remove chine bones from the joints and trim the cutlets, or ask the butcher to do this for you.
  2. Remove rind from bacon and chop.
  3. Peel and chop the shallots or onions and carrots. Wash the leeks thoroughly and slice them.
  4. Heat the oil in a large flameproof casserole. Fry the meat until golden on all sides. Remove, then fry the chopped bacon and onion until golden.
  5. Add the carrots and leeks and brown lightly.
  6. Replace the joints on top of the vegetables.
  7. Crush the garlic with a little salt.
  8. Skin the tomatoes, remove the pips and chop the flesh.
  9. Add the garlic and tomatoes to the pan.
  10. Season, pour in the stock and add the bouquet garni. Cover with the lid and cook at 1800C, Gas 4 for about 1 hour.
  11. Ten minutes before dishing up, remove the lid and sprinkle the joints with breadcrumbs and chopped parsley. Allow to brown.
  12. To serve, put the joints on a warm serving dish. Skim off any fat from the sauce and boil the sauce briskly for 1-2 minutes. If you like, thicken with beurre manie. Pour the sauce around the meat.