Le Carré d’Agneau Lapérouse

Rack of lamb with herbs and wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Lamb cutlets and chops can be very unrewarding for their price in France, especially best end of neck, which the French call carré d’agneau and which costs as much as gigot or even the best escalopes of veal. If it is properly trimmed and comes from a really young lamb, it can still make a lovely dish for two, especially if prepared as it was for Lapérouse. This round-the-world explorer came from Albi and his cook obviously knew a thing or two about preparing a carré.</