Chef Walter’s Flavors + Knowledge: Lamb Carre’ With Potato Crust

Wednesday, December 19, 2018
Master Chef Walter Potenza, GoLocalWorcester Food Expert

Serves 4

Carré of Lamb is a French-inspired term used to describe either “Best End of Neck” (with 8 bones) or “Rack of Lamb” (cut with 6 ribs.) The meat is cut, trimmed and prepared as though it were about to be then cut into chops, but left intact at that stage. It’s a brilliant centerpiece dish because it's impressive and surprisingly easy to make, especially during these holidays if you are short on time.

Ingredients for the lamb

3 pounds rack of lamb, deboned and cleaned

Freshly ground salt and pepper

½ cup bread crumbs

1-1/2 pounds waxy potatoes, Yukon Gold works best

Olive oil for frying

2-3 tablespoons of flat-leaf parsley, coarsely chopped

Ingredients for the sauce:

2 cups lamb stock, or beef

1 sprig rosemary

3 tablespoons cooled butter, in pieces

Sea salt


Pre-heat the oven to 350F.

Divide the lamb into two equal pieces 8 inches in length, dry on kitchen roll, season with salt and pepper and coat liberally in bread crumbs, brushing off any excess. Peel and wash the potatoes, grate, squeeze out excess moisture and dry between two pieces of kitchen roll. Pour 3 tablespoons of oil into a hot, non-stick frying pan and add half of the potato strips. Spread them over the pan to form a potato cake ¼ inch thick and 6 inch wide.

Fry without turning until the underside is golden brown, making sure no oil rises to the surface. Slide the potato cake onto a piece of kitchen roll with the browned side down and sprinkle with half the chopped parsley. Following the same procedure, make another potato cake with the rest of the potato strips. Place one piece of lamb on the lower third of each potato cake and use the kitchen paper to roll the cake around the meat. Press the potato onto the meat and pinch the ends of the rolls together. Place the lamb pieces a short distance apart on a grill with a baking tray beneath it and bake n the oven for 15 minutes until pink.

For the sauce:

Simmer the lamb stock together with the sprig of rosemary until it has reduced to half the quantity. Remove the rosemary and shortly before serving add the butter cubes and melt them into the sauce while stirring until the sauce thickens slightly. Adjust the flavors with salt to taste accordingly.

To serve:

Remove the lamb from the oven and immediately cut each slice into four pieces. Arrange two slices per person on pre-warmed plates. Pour on the sauce and serve.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking, School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog


Stay Connected — Free
Daily Email