Name: Carré of Welsh Lamb with Wild Mushrooms (Carré d’Agnello con Funghi Selvatici)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 teaspoon each of fresh chopped thyme, parsley and marjoram; 4 carrés or best ends of young Welsh lamb, each with 6 bones; 225 g/8 oz mixed wild mushrooms, such as ceps, chanterelles, oyster mushrooms, pieds de mouton, trompettes de mort; salt and freshly ground black pepper; 2 eggs, beaten; 2 medium carrots, chopped; 3 sticks celery, chopped; 2 tablespoons olive oil; 1 large onion, roughly chopped; 6 cloves garlic, crushed; extra-virgin olive oil; sprig of rosemary; 115 g/4 oz fresh breadcrumbs; 2 bay leaves; 1 tablespoon tomato purée; 125 ml/4 fl oz Marsala

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 carrés or best ends of young Welsh lamb, each with 6 bones

Method

Trim the lamb removing all the fat and clean the bones up to the eye of the meat. Set aside in a cold place while you prepare the sauce. Brown the trimmings from the lamb in a roasting tin, pour off all the surplus fat and transfer the remainder to a saucepan. Add the onion, carrots, celery and bay leaves to the roasting tin and brown well over a high heat or in the oven.

Add the Marsal