Carré d'Agneau à la Provençale

• 4 New Zealand Racks of Lamb, "Frenched"
• 6 Ounces of Lamb Trimmings and the following for the Rosemary Infused Au Jus
• 1 Chopped Shallot
• 1 Clove of Garlic
• 2 Sprigs of Rosemary
• 2 Diced Mushrooms
• 2 Ounces White Wine
• 4 Ounces Water
• 6 Ounces Demi-Glace Sauce

• ¼ Cup Olive Oil
• 2 Sprigs of Fresh Rosemary
• 4 Large Garlic Cloves, coarsely chopped
• 2 Tablespoons of Coarse Ground or Cracked Black Pepper
• 1 Tablespoon Herbes de Provence

• 4 Tablespoons of Dijon Mustard
• 4 Tablespoons of Bread Crumbs with 1 Tablespoon Herbes de Provence
• 1/2 Tablespoon Parsley Finely Chopped

Preheat oven to 375°F.

1. Place lamb in a roasting pan fat side down. Add the trimming for the Au Jus.

2. Roast for 8 to12 minutes, turning once so that the lamb browns on both sides. Remove from oven.

3. Coat the fat side of the lamb with the mustard. Spread the bread crumbs and herb mixture over the mustard.

4. Place the coated Lamb Racks under a broiler until the bread crumbs are golden brown.

5. Transfer to a warm platter and let sit for 5 minutes before carving.

6. Remove and discard extra fat in roasting pan then add Shallots, Garlic, Mushrooms. Deglaze the roasting pan with White Wine. Reduce by half.  Add the Demi-Glace, Water and whole Rosemary Sprigs. Reduce for a few minutes and strain. Plate the Lamb Racks on the Ratatouille and drizzle the Rosemary infused Au Jus around the plate. Garnish with Roasted Potatoes and a Spring of Rosemary.  

Ratatouille à la Façon du Lavendou

Traditional Provençal Vegetable Dish

• 2 Medium Yellow Onions Diced
• 5 Garlic Cloves Crushed and Finely Chopped
• 2 Medium Zucchini Diced into 3/8 inch pieces
• 1 Small Eggplant Diced into 3/8 inch pieces
• 1 Red Bell Pepper Diced into 3/8 inch pieces
• 1 Fennel Stalk Finely Diced
• 5 Tomatoes Peeled and Diced into 3/8 inch pieces
• 2 Tablespoons Tomato Paste
• 8 Fresh Basil Leaves
• ½ Teaspoon Dried Oregano
• 1 Bouquet Garni of 2 Thyme Sprigs, 1 Bay Leaf and 1 Bunch of Parsley Stems
• 6 Tablespoons Olive Oil
• Salt and Pepper to taste
  

In a large roasting pan over medium heat warm 2 Tablespoons of Olive Oil.  Add the Onions and cook until soft with a light coloration. Add the Red Bell Pepper and cook for 5 to 8 minutes.
Add the crushed Garlic, Bouquet Garni, diced Fennel Stem, diced Tomatoes and Tomato Paste. Simmer over low heat while cooking the Zucchini and Eggplant.

In a sauté pan over high heat add 2 Tablespoons of Olive Oil and sauté the Zucchini until well colored.

In a separate sauté pan over high heat add 2 Tablespoons of Olive Oil and sauté the eggplant until well colored. After draining the Zucchini and Eggplant of excess oil, add to the roasting pan with the other ingredients and add the fresh Basil and Oregano. Transfer the roasting pan and mix well and place into a 300º F oven and bake for 45 minutes to 1 hour. Taste and adjust with Salt and Pepper.

About LavendouBistro Provençal

A visit to Lavendou is a retreat into the French countryside - a place where life is savored as much as the food. The decor is warm and welcoming. Its cozy blue and yellow color scheme, filled with hand screened Pierre Deux fabrics, is the perfect setting in which to lose yourself.  Lavendou is thoroughly French, from the inviting decor to the gracious service and authentic cuisine. But don't expect it to be pretentious. Owner Pascal Cayet is dedicated to providing service that is friendly and efficient. And you will find Chef Jean-Marie Cadot's menu to be deliciously approachable. Serving the lighter fare of Southern France, Lavendou offers many items to tempt your taste buds. 

PermaLink