Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served.
Where there is a story behind a dish's creation and
that story may aid the diner's enjoyment then that will also be included. Bon appétit!
Carré d'Agneau (Carre d'Agneau) - A rack of lamb. A rack of Lamb on French Menus. Ordering Lamb in France II.
from Behind the French Menu by Bryan Newman A rack of lamb, a carre d'agneau, comes from a spring lamb.
A rack of lamb comes from a spring lamb, and you will be served one
of the two sides of the rack; that is eight chops. Half-a-rack of spring lamb
may be offered for two or more diners. Read the menu carefully as even a half-rack
may weigh from 700 grams (1.5 lbs) to1.30 kilos (2.8 lbs), or more; a spring
lamb is not a baby lamb! When you do
order a half rack of spring lamb do not let the restaurant divide the rack into
lamb chops in the kitchen, which would be a shame, you may have missed an
artist at work.
When you order lamb you will only rarely be asked:
How you would like it cooked?
In France you will rarely be
asked how you would like your lamb cooked, as you would, when ordering a
steak. If you are considering lamb
cooked differently to the French rosé, pink, discuss your preferences with the
waiter when ordering.
Here are six fairly small spring lamb chops, cut from a rack, maybe 300 grams (11 ounces) with the bones.
300 grams is approximately 150 grams (5 ounces)
Photograph courtesy of Waferboard.
Carré d'agneau, on a French menu,
comes with quite a
variety of meanings in English.
Carré d'Agneau when offered
to an individual diner may be considered by an English speaker to be lamb
chops; the rack will have been cut, in the kitchen. In France when the chops are cooked as a
rack, not individually, they remain a carré d'Aagneau even
when separated. Lamb chops, when cooked individually, in French, are côtes or
Your menu may offer.
Carré d’Agneau Rôti au Romarin Frais
– Roasted rack of lamb prepared with fresh rosemary.
A rack of lamb, cut into 3 lamb chops, for an individual diner.