🍖 Roast Rack of Lamb
Carré d'agneau is a French-trimmed rack of lamb roasted with garlic and fresh herbs such as thyme and rosemary until browned outside and pink inside. The meat is tender and aromatic, and the clean bones make it easy to carve into elegant chops. It is served for festive meals, typically with green beans or potatoes.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 racks of lamb (about 800 g each)
- 4 garlic cloves, crushed
- 2 tbsp chopped thyme and rosemary
- 1 tbsp olive oil
- Salt, pepper
Method
- Take the lamb out of the fridge 30 minutes ahead; season well.
- Sear the racks fat-side down in a hot pan for 3–4 minutes, then briefly on all sides.
- Rub with garlic, herbs and oil.
- Roast at 200 °C for 15–20 minutes for pink meat.
- Rest 10 minutes under foil, then slice between the bones.
How to make it lighter
- Trim the fat cap before cooking to reduce fat.
- Serve 2–3 chops with plenty of green vegetables.
- Skip extra oil — the rack releases its own fat when seared.
History
Roast rack of lamb is a classic of French festive cooking, especially at Easter, and is found on bistro and restaurant menus throughout France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →