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Carre D’Agneau En Croute

Carre d'AGNEAU en Croute recipe image
This classic French dish features tender racks of lamb coated in a rich, earthy mushroom duxelles and encased in flaky, golden puff pastry. The combination of savory meat, umami-rich mushrooms, and buttery pastry creates a luxurious texture and deep flavor profile. It is an impressive centerpiece for holiday dinners or special occasion gatherings. While it requires some careful assembly, the result is a restaurant-quality meal that feels decadent yet approachable. Serve with a simple salad or roasted vegetables to balance the richness of the crust.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 453.4
Description
This classic French dish features tender racks of lamb coated in a rich, earthy mushroom duxelles and encased in flaky, golden puff pastry. The combination of savory meat, umami-rich mushrooms, and buttery pastry creates a luxurious texture and deep flavor profile. It is an impressive centerpiece for holiday dinners or special occasion gatherings. While it requires some careful assembly, the result is a restaurant-quality meal that feels decadent yet approachable. Serve with a simple salad or roasted vegetables to balance the richness of the crust.
Ingredients
  • 4 (3/4 TO 1-LB.) RACKS OF LAMB
  • 5 tablespoon BUTTER
  • 1 pound FRESH MUSHROOMS, FINELY
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC). Line a baking sheet with parchment paper.
  2. 2
    Trim excess fat from the lamb racks and season generously with salt and pepper.
  3. 3
    Sear the lamb racks in a hot skillet for 2-3 minutes per side until browned. Remove and let cool.
  4. 4
    Finely chop the mushrooms and sauté in butter with finely chopped shallots until moisture evaporates and mixture is dry. Season with salt and pepper.
  5. 5
    Roll out puff pastry dough on a floured surface into a large rectangle.
  6. 6
    Spread the cooled mushroom mixture evenly over the pastry, leaving a 1-inch border.
  7. 7
    Place the seared lamb racks on top of the mushroom layer, spacing them evenly.
  8. 8
    Fold the pastry edges over the lamb, sealing tightly to encase the meat completely.
  9. 9
    Brush the top with an egg wash made from 1 egg beaten with 1 tablespoon milk.
  10. 10
    Bake for 30-35 minutes until pastry is golden brown and lamb is cooked to desired doneness.
  11. 11
    Let rest for 5 minutes before slicing between the bones and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 453.4kcal
% Daily Value *
Total Fat 36.5g57%
Saturated Fat 18.6g93%
Cholesterol 137.3mg46%
Sodium 198.2mg9%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.1g5%
Sugars 2.3g
Protein 28.7g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb rack, puff pastry, french cuisine, mushroom duxelles, holiday dinner, special occasion, roast lamb, golden crust, flaky pastry, savory filling, entree, main course, elegant meal, comfort food, meat lover, christmas dinner, thanksgiving, date night, gourmet, classic recipe
Read it online: https://www.chefs-mate.com/recipe/carre-dagneau-en-croute/