February

Carré d’agneau à la bordelaise (préparation : 15 minutes; cuisson : 25 minutes)

1 carré d’agneau (1,5 kg)

400 g petites pommes de terre 

400 g cèpes

1,5 dl huile d’olive

40 g beurre

0,5 dl fond brun de veau 

1 c. à café concentré de tomate

1 gousse d’ail

sel, poivre 

Ask your butcher to prepare the rack of lamb.

Peel the potatoes and boil them in salted water for 10 minutes ; drain them.

Heat the oven to 180 C.

Clean the mushrooms, brown them with the garlic in 1 dl oil.

In a pot, melt the butter and the rest of the oil and brown the rack of lamb on all sides. Add the drained mushrooms and the potatoes, adding salt and pepper. Cover the pot and put it in the oven  for 25 minutes.
Prepare the veal bouillon and add in the tomato concentrate and add it into the pot at the end of the 25 minutes cooking time.

Bon appétit !