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Le Carre D'Agneau Roti a la Fleur De Thym















Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb


2 each rack of lamb
2 pounds each, frenched, , (reserve blade bones and, trimmings for stock)
2 tablespoons thyme
fresh, dried or, 1 1/2 ts thyme, dried
1 tablespoon vegetable oil
1 medium onions
coarsely chopped
1 each carrots
coarsely chopped
1 each celery
stalk, coarsely, chopped
2 teaspoons rosemary leaves
fresh, chopped, or, 1/2 ts rosemary, dried
1 cup wine
white, dry
2 cups stock
lamb or, 2 c stock, veal
1 x watercress
sprigs, for garnish


Preheat the oven to 450 F.

Trim the lamb, leaving about ¼ inch of fat, and score the fat in a crisscross pattern.

Wrap any exposed bone ends with aluminum foil.

Season both sides with salt and pepper and rub in half of the thyme.

Heat the vegetable oil in a large heavy oven-proof skillet over medium-high heat.

Add lamb, fat side down. Saute, shaking pan occasionally to avoid the meat from sticking, until lightly golden (about 2 minutes.) Turn the lamb and lightly brown the other side.

Turn again, fat side down.

Place the skillet in the oven and lower heat to 400℉ (200℃).

Roast for 10 minutes.

Remove the racks and set aside. Pour off any excess fat.

Add the onion, carrot, celery and remaining thyme and rosemary to the skillet and return racks to the pan fat side up.

Roast 12 to 15 minutes longer for medium rare, then transfer racks to a work surface and place the skillet over medium-high heat.

Add white wine to the skillet and reduce slightly, scraping up any browned bits in the pan.

Add the stock and cook until very lightly thickened (about 15 minutes.)

Carve lamb into individual chops and arrange on heated serving plates.

Strain stock mixture; degrease and season to taste with salt and pepper.

Pour the sauce over the lamb and garnish with watercress sprigs.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 8947% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 191mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 53% Vitamin C 6%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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