Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Lamb baked in herbs
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 Egg
1 Teaspoon of French Mustard
Few spoonfuls of breadcrumbs
Salt, Pepper

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

  1. 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.
  2. Wash and mince the mushrooms, as well as the bacon.
  3. Mix the minced mushrooms and the minced bacon with the herbs, the mustard, the egg, then add salt and pepper.
  4. Then add the breadcrumbs and reserve the preparation un the fridge.
  5. Pre-heat the oven at 240° C.
  6. 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 top.
  7. Put to cook in the oven;
  8. When the lamb starts to get brown take it out and spread the preparation on it evenly.
  9. Put back to cook until the preparation gest brown.
  10. When this is done, take it all out of the oven, reserve the meat under an aluminium foil for ten minutes.
  11. 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.
  12. Filter the sauce and add salt and pepper if necessary.
  13. Cut the carrés in chops, and serve with sauce on top.
  14. Serve and enjoy.

Serves 6

Fred's advice :

  • 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.

Chez Fred