Rack of Lamb on a Bed of Watercress

Carré D’Agneau Vert Pré

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THE FRENCH name of this superb dish comes from its presentation. The lamb is surrounded by watercress as if it were in a green (vert) meadow (pré).

Rack of lamb is not only one of the most delectable cuts of lamb, it is also an expensive and, to some, intimidating one. Even though they have probably cooked lamb rib chops (which before they are cut apart comprise a rack), most people will rarely make a rack of lamb at home, thinking of it as a restaurant specialty. Howe