Mother’s Day is the perfect time topamper your mother with somedelightful meals. Here’s a greatMothers Day recipesideaCarredagneau Terredepices.Perhaps the most perfectly elegantmeal for two, Carreagneau Terreusually has six ribs (three each)guarding that most tender of anycut of meat, the tenderloin. Thisrecipe provides a surprise with thehorseradish. Just mildly spicy, butenough to titillate the tongue and excite theimagination. Its an exceptional Valentines Day dish for two.Ingredients:0.9 lbs. carred’agneau (rack of lamb, 4), 0.53 oz. TAGINE, 2 oz. shallots, 0.55 lbs. favabeans, 2.54 oz. potatoes, 1 rosemary branch, 1 turnip, 4.4 oz celery, 4 garlic cloves, 0.7oz. Corinth grapes, 3.18 oz. string beans, 1 2/3 cups peanut oil, 1 carrot, 1 tablespoonbutter, 2 leeks, 2 tablespoons salt, pepper Aromatics for the carred’agneau: 1 ½tablespoons cumin, ¼ teaspoon dried allspice, 4 garlic cloves (minced), 1 cup mincedonions, 1 bunch parsley, 1 tip saffron powder, 1 bunch coriander, salt, 1 ¼ teaspoonscinnamon powder, oil, lemon juiceMothers DayRecipe
Preparation Instructions:The day before, peel the celery and put it in the food processor. It should end up lookinga bit like hard wheat semolina. Allow it to dry on a plate overnight. To prepare the dish,wash and prep the vegetables. Boil the shallots in oil. Clean the potatoes and add them,previously blanched. Add the turnip, garlic, string beans, carrot, leek, and TAGINE. Add 1¼ cups water. After 5 to 6 minutes of cooking, add the fava beans and rosemary.Continue cooking for another 5 minutes. Place the celery in a saucepan with somewater, butter, cooking gravy from the vegetables, and the Corinth grapes. Cook forabout 4 minutes. Put all aromatics into the food processor, creating a minced dough. Setaside. In a saucepan, boil the carred’agneau on high heat in a tablespoon of peanut oil.Salt and pepper. Bake the carred’agneau for 5 minutes in a preheated oven. Removefrom the oven and cover with the aromatic preparation. Put it back in the oven forabout 10 minutes. After the cooking, let the carred’agneau rest for a few minutes. Putthe cooking plate of the carred’agneau on high heat and add a ladle of the vegetablecooking stock. Place some lightly seasoned celery, a mixture of vegetables and potatoes,and the carred’agneau on a serving dish. Recover the cooking gravy from the meat andstrain it. Pour some of the sauce on the dish.