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Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière Recipe
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Alain Dutournier, Carré des Feuillants, Paris
Alain Dutournier, Carré des Feuillants, Paris
Flavors of Paris and the Ile-de-France
Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: About 1 hour

Difficulty: Easy
Chef's Note

What we look for in suckling lamb is the wonderful flavour of its crispy skin as well as the cartilaginous texture of the 'small bones.' The pale tender meat is fairly subtle in taste. That's why I prefer the shoulder and breast and especially the part over the shoulder blades… not to mention the kidneys and sweetbreads. This white meat requires a very long cooking. I prepare it in advance by rubbing it with a little garlic, olive oil and Espelette chili, since it highlights this delicious meat without overpowering the taste buds.

For 4 servings

- 1 very white suckling Pyrenees Lamb (from the base of the neck to the saddle with the shoulders) - be sure it contains the kidneys

- 3 bunches of new carrots
- 1 bunch of cress or watercress
- 1/2 bunch of new onions, chopped
- 100 ml (6 tbsp.) olive oil
- 50 g (3 tbsp.) butter
- Cumin, sugar
- 1 glass of white wine
- 1 head of garlic
- 1/2 tsp. ground Espelette chili
- 3 sprigs of wild thyme, chopped
  1. Wash and peel the carrots, cut into large pieces; cook in a little water with the butter, sugar and cumin over low heat for about 30 minutes;
  2. split the lamb carcass in half lengthwise; salt the pieces of lamb; rub them with the crushed garlic and ground chili; place into a deep roasting dish with the wild thyme and roast for 30 to 35 minutes in a 220-240° C oven (450° F), taking care to baste it well;
  3. halfway through the cooking time, blanch the garlic cloves in their skin and roast in the dish with the lamb.

Finishing the Jus

  1. Keep the cooked lamb warm; degrease the cooking dish;
  2. deglaze with the white wine; add a knob of butter;
  3. check the seasoning; strain.

Finishing the Garnish

  1. Remove the excess cooking liquid from the carrots; add the cress, the chopped onion, a drizzle of olive oil and some fresh butter; check the seasoning;
  2. place the carrots onto a serving platter;
  3. cut each section of lamb into 9 pieces with its bones, being careful to leave the crispy skin face up; place the meat on the carrots, accompanied by the thyme-scented jus and the roasted garlic cloves;
  4. the two kidneys cooked in their fat can be shared as a special treat.
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