Lamb with Fricassee of Artichokes

Lamb with Fricassee of Artichokes


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Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise with the horseradish. Just mildly spicy, but enough to titillate the tongue and excite the imagination. It's an exceptional Valentine's Day dish for two.

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united states

Time needed

25 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 square of lamb
  • 1 artichoke
  • 25 g. of cream cool
  • 1 lemon
  • rosemary, thyme, parsley and garlic
  • 1 egg yolk
  • 20 mL of wine white
  • butter
  • salt, pepper
  • olive oil

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On fire, put oil, the garlic, a little thyme, of the rosemary, of the parsley and a little butter for 2 minutes. Season the lamb (salt, pepper) and put it to cook for 3 minutes, while watering it from time to time. Add a little white wine and put everything in the oven for 5 minutes. During the cooking of the lamb, prepare the artichoke: clean it of its first leaves, before cutting it in 4. Place the pieces in water. For sauce, mix a little cream, an egg yolk and a shabby twist of lemon. Put the artichokes to cook in the oven, with the lamb, for 3 minutes. Cut the lamb in 2 pieces, water with the juice of cooking (past) and add the prepared before sauce. Move sauce and add a little shabby parsley, as well as of the garlic, to season the lamb.

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