Carre dagneau Terre depices

Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise with the horseradish. Just mildly spicy, but enough to titillate the tongue and excite the imagination. It's an exceptional Valentine's Day dish for two.

This video illustrates how to prepare a Carre agneau. The Carre agneau in the video is trimmed and frenched to remove the excess fat and meat to creat . Carre agneau is a cut of meat that consists of seven or eight ribs. The cooking time depends on how big your Carre agneau is, and how rare you want it cooked. Carre agneau should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/2 to 2 pounds big. If you have a smaller roast (I've seen packages of just a pound), reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tenders a roast to risk overcooking. Recipes that utilize the Carre agneau for its main course may range from a simple roast to more elegant preparations. Carre agneau is often served "frenched." This term refers to cleaning the ends of the bone of the small bits of meat and extraneous tissue found there, leaving a few inches of plain bone exposed. The frenched ends are sometimes topped with paper crowns before serving for an elegant presentation.