Photograph of the finished Carré d agneau

France · Sườn cừu áo thảo mộc nướng

Carré d agneau

50 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb ribs (carré) Lamb ribs (carré) 1.7 kg
  • Photograph of Panko breadcrumbs Panko breadcrumbs 280 g
  • Photograph of Parsley Parsley 140 g
  • Photograph of Rosemary leaves Rosemary leaves 40 g
  • Photograph of Dijon mustard Dijon mustard 120 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Black pepper Black pepper 24 g
  • Photograph of Coarse salt Coarse salt 40 g

Method

  1. 1 Remove excess fat from the ribs and clean out the ends of the bones for a neat appearance.
  2. 2 Pan-fry the ribs for 2 minutes on each side until the crust is brown, then let cool for 10 minutes.
  3. 3 Grind the breadcrumbs with parsley, rosemary, garlic, and softened butter to form a green coating.
  4. 4 Spread Dijon mustard on the meat and press the herb coating firmly in place.
  5. 5 The meat must be allowed to cool before brushing; if the meat is hot, the butter in the coating will melt and the coating will slide off.
  6. 6 Bake at 200 degrees for 18 minutes, then let it rest for 10 minutes and cut into slices with two bones each.

With an appliance

  • Air fryer 45 min

    Replace step 6: preheat oven to 190 degrees for 14 minutes; this will give a crispier, more even coating than oven baking, then let it rest for 10 minutes.

Start cooking