Carre dagneau Terre depices

Chef: Lucille et Jacques Bon

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...

Lam square cut in a crust of herbs with...

Chef: Ralph Berendsen

Lam square cut in a crust of herbs with apples What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb and this recipe is a classic work of...

Lamb in a Crust of Fresh Herbs

Chef: Philippe Joffroy

Lamb in a Crust of Fresh Herbs Leg of lamb is much like a beef roast - it is tender and juicy. Some people like to because the meat really absorbs the flavor of whatever spices you are using. This recipe of Lamb leg from Pierre...

Lamb leg from Pierre Salinger

Chef: Vicomte et Vicomtesse de la Panouse

Lamb leg from Pierre Salinger Leg of lamb is much like a beef roast - it is tender and juicy. I like lamb because the meat really absorbs the flavor of whatever spices you are using. This recipe of Lamb leg from Pierre Salinger...

Lamb square cut ( carre d'agneau ) in a...

Chef: Roland Pierroz

Lamb square cut ( carre d'agneau ) in a Persillade with Stuffed Onions and Zucchinis What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb...

Lamb square cut with eggplant fricassee

Chef: Giusepina Beglia

Lamb square cut with eggplant fricassee What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb and this recipe is a classic work of the Lamb!...

Lamb square cut with fricassee of artichokes

Chef: Giusepina Beglia

Lamb square cut with fricassee of artichokes 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...

Lamb square cut with tapenade

Chef: Jean Andre Charial

Lamb square cut with tapenade What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb and this recipe is a classic work of the Lamb! Learn...

Leg of Lamb with Wine and Mushroom Sauce

Adapted from The Frugal Gourmet by Jeff Smith This traditional special occasion dish isn’t difficult to create, but is sure to impress.

Meat Farandoles

Chef: Hotels Lucien Barriere Deauville

Meat Farandoles It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. Sometimes, it’s thin slices of pork belly seasoned with nothing but...

Minted Spring Lamb

Adapted from Cooking with an Accent by Isabella Gaylord Mint, rosemary, and garlic perfectly compliment lamb. Don’t be afraid the sauce will take a long time to cook. The liquid reduces quickly; by the time the lamb has...

Moroccan Leg of Lamb

Adapted from Around the World in 450 Recipes by Sarah Ainley Lamb is essential to Moroccan cuisine. While it is traditionally roasted whole over an open flame, this adaptation cooks a leg in a hot oven.

Saddle of lamb

Chef: Santi Santamaria

Saddle of lamb Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Roasted leg and saddle may be served anywhere from rare to...