Lamb carré with herb crust - Served with fondant potatoes and balsamic sauce
Lamb carré is so good !! Topped with Delicious herbs, it gets even better.
Ingredients
Lamb carré with herb crust
- 1 kg Lamb carré
- 200 gram asparagus beans
- fondant potatoes
- balsamic sauce
Herb crust
- 1 bunt fresh parsley
- 1 handful fresh rosemary
- 1 cloves garlic
- 1 tsp olive oil
- 30 gram grated parmesan
- 100 gram breading flour
- salt and pepper
Mustard and honey glaze
- 2 tbsp dijon mustard
- 2 tbsp honey
Lamb carré is a delicacy and something I like very much! I think this recipe itself is incredibly good. Tender meat with crust, taste of honey and mustard and topped with lots of delicious herbs with parmesan. Is not so strange this will be good!
Step 1
Start by finding a frying pan and season the meat with plenty of salt and pepper. Fry the lamb carrés on high heat until they get a good crust and place in a fireproof pan. Put the pan in an oven at about 160 degrees and bake until they have reached a core temperature of about 50 degrees. They are going for another trip in the oven, but first they are going to get even more flavor.
Step 2
To make herb crust, pour breading flour, herbs, salt, garlic and parmesan into a blender. Run together until you get a dry and sandy consistency.
Step 3
Here is a link to how to make potato fondants Fondant potatoes - Juicy, crispy and full of flavor!
Step 4
Here is a link to how to make the balsamic sauce Balsamic sauce - with flavors of garlic, rosemary and pepper
Step 5
Mix together Dijon mustard and honey in a small bowl. Find a food brush so you can brush the meat with this mixture. This gives a very good taste and acts as an adhesive for the herbal crust.
Step 6
Brush carefully on all sides of the meat and sprinkle with plenty of herbecrust. Put back in the oven and cook until the meat has reached a core temperature of 56 degrees. Let the meat rest for 10 minutes before cutting it into fine slices. Cut up between each bone.
Step 7
If you are going to serve the plate, I always recommend using hot plates. Add fondant potatoes, asparagus beans, the meat and pour over the good sauce. Top with some fresh herbs. This is an incredibly good dinner! Good luck.
