Carre d'Agneau Lorraine
Ingredients
- 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
Method
- Remove chine bones from the joints and trim the cutlets, or ask the butcher to do this for you.
- Remove rind from bacon and chop.
- Peel and chop the shallots or onions and carrots. Wash the leeks thoroughly and slice them.
- 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.
- Add the carrots and leeks and brown lightly.
- Replace the joints on top of the vegetables.
- Crush the garlic with a little salt.
- Skin the tomatoes, remove the pips and chop the flesh.
- Add the garlic and tomatoes to the pan.
- Season, pour in the stock and add the bouquet garni. Cover with the lid and cook at 1800C, Gas 4 for about 1 hour.
- Ten minutes before dishing up, remove the lid and sprinkle the joints with breadcrumbs and chopped parsley. Allow to brown.
- 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.