Carré d’agneau provençal

Name: Carré d’agneau provençal (Roast lamb with Provençal stuffed vegetables)
Cuisine: French
Ingredients: 4 tablespoons fresh breadcrumbs; 4 tablespoons finely chopped flat-leafed parsley; 2 tablespoons finely chopped garlic; 2 tablespoons finely chopped basil; 2 tablespoons finely chopped flat-leafed parsley; 100 g/4 oz butter, diced; 150 ml/¼ pint lamb stock (made with bones and trimmings from carré); 150 ml/¼ pint lamb stock (made with bones and trimmings from carré); salt and black pepper; salt and black pepper; olive oil; 150 ml/¼ pint lamb stock (made with bones and trimmings from carré); 150 ml/¼ pint olive oil salt and black pepper; 150 ml/¼ pint olive oil salt and black pepper; 2 sprigs rosemary; 2 sprigs basil; 2 sprigs thyme; 1 carré d’agneau (best end of neck), trimmed (about 600 g/1 lb 4 oz)

Roast lamb with Provençal stuffed vegetables

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

This delicious rare-roasted carré d’agneau is cooked in two stages: first it is roasted for just 20 minutes, then it is spread with a Provençal paste of finely chopped garlic and parsley, fresh breadcrumbs and olive oil, and then it is put under the grill until the coating is golden brown. The roast is served surrounded by a host of miniature vegetables – courgettes, tomatoes, courgette flowers and saffron-tinted potatoes - stuffed with a ratatouille and ham mixture.

Ingredients

Europe
France
Provence
Main course

Ingredients

Method