Gastronomie : carré d'agneau rôti au four

MORE INFO https://www.france.tv/france-3/meteo-... It's hard to find someone more sincere and generous than Joseph, our chef of the day... And it certainly shows in his cooking. Proof of this is the roast rack of lamb he's preparing for us this lunchtime, into which he's poured all his love and passion. And that's an understatement. Océane Demaison has the details. Ingredients: Rack of lamb Potatoes Cherry tomatoes Wild garlic Mustard Breadcrumbs Brandy Recipe: 1. Parboil the potatoes in water for 10 minutes. 2. Prepare your rack of lamb and season the meat, then place it in a roasting pan with a little oil. 3. Roast the meat in the oven at 200°C (390°F) for 15 minutes. 4. Once cooked, add the potatoes, garlic, and cherry tomatoes, then return to the oven for a few minutes. Set the meat aside. 5. Finely chop the wild garlic and place it on top of the meat. Spread mustard over the garlic, then sprinkle with breadcrumbs. 6. Return the dish to the oven for 4 minutes at 200°C (390°F). 7. Flambé the dish with brandy. 8. Enjoy! Chef: Joseph Leiser FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte