|This recipe is from
a new source - Chez Fred alias Frederic Durand.
Fred, like me is a keen amateur who loves to cook
and we have agreed to exchange some of our recipes.
The recipes I will concentrate on from Chez Fred
are his French ones but there are recipes from all
over the world which he is adding to all the time.
2 Lamb carrés
made of 6 chops each
1 Teaspoon of thyme powdered
2 Spoonfuls of minced Parsley
4 or 5 leaves of Tarragon minced
2 Spoonfuls of minced chives
150 g. of mushrooms
125 g. of bacon
1 Teaspoon of French Mustard
Few spoonfuls of breadcrumbs
For the sauce:
2 Shallots, 1 Carrot
2 Cloves of Garlic
50 g. of Butter
5 cl. of Cognac Brandy
10 cl. of fluid cream
- Ask you butcher
to prepare the lamb carrés, the small end
of the bones must get out of the meat. Make
cuts in squares only on the fat.
- Wash and mince
the mushrooms, as well as the bacon.
- Mix the minced
mushrooms and the minced bacon with the herbs,
the mustard, the egg, then add salt and pepper.
- Then add the
breadcrumbs and reserve the preparation un
- Pre-heat the
oven at 240° C.
- In a flat large
dish put the carrot, the càloves of garlic,
the shallots, the butter cut in pieces and
two glasses of water, ythen the lamb on the
- Put to cook
in the oven;
- When the lamb
starts to get brown take it out and spread
the preparation on it evenly.
- Put back to
cook until the preparation gest brown.
- When this is
done, take it all out of the oven, reserve
the meat under an aluminium foil for ten minutes.
- Meanwhile, pour
the Cognac brandy and the fluid cream in the
dish scrubing it to ensure the juices from
the cooking of the meat melt.
- Filter the sauce
and add salt and pepper if necessary.
- Cut the carrés
in chops, and serve with sauce on top.
- Serve and enjoy.
- A delicious
dish with herbs aroma.
- You can serve
artichokes bottom cooked in little butter
garnished with mushrooms sautéed.
- A light red
wine from the Bordeaux region such as a St
Emilion will be perfect.