Carre d’Agneau au Cidre (kah-ray d’ahn-yoh oh see-dr5) is a tasty, easy to prepare family supper dish. Good vegetable
accompaniments are croquette potatoes and green beans.
1 best end neck of lamb, in one
piece consisting of 8 chops (carre) f teaspoon salt 6 grindings black pepper
1 garlic clove, halved
2 tablespoons olive oil
2 carrots, scraped and chopped 2 small turnips, peeled and quartered 2 leeks, white part only, washed and chopped 2 small
onions, chopped 2 streaky bacon slices, chopped
1 teaspoon dried marjoram
10 fl. oz. chicken stock
10 fl. oz. cider
4 tablespoons fresh white breadcrumbs
2 oz. beurre manie
½ teaspoon white pepper
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Rub the lamb with
½ teaspoon of the salt, the pepper and cut side of garlic.
In a large flameproof casserole, heat the oil over moderate heat. Place the meat in the pan and brown it for 3 minutes on each side.
Remove the meat from the casserole and set it aside.
Place the carrots, turnips, leeks, onions
A sensational dish for a dinner party, Carpetbag Steak is a famous Australian recipe of rump or fillet steak stujfed with
oysters. and bacon in the casserole and fry them for 10 minutes, stirring frequently.
Return the meat to the casserole and add the marjoram.
Pour in the stock and cider and bring the liquid to the boil. Cover the casserole and place it in the oven to cook for 1
Preheat the grill to its highest setting.
Remove the casserole from the oven. Transfer the meat to the grill pan. Generously coat the fat side of the meat with the breadcrumbs and place it under the grill for 5 minutes, or until the crumbs are evenly browned.
Remove the meat from under the grill and place it on a warmed serving dish.
Strain the cooking liquid from the casserole into a medium-sized saucepan. Discard the vegetables. Place the pan over
moderate heat and stir in the beurre manie, in small pieces. Continue cooking and stirring for 5 minutes until the sauce
thickens and is smooth. Add the remaining salt and the white pepper.
Pour the sauce into a warmed sauce-boat to serve separately with the carre d’ agneau.