Rack of lamb and potatoes en robe
Another easy recipe, rack of lamb cooked in the oven ‘badigeonne de moutarde a l’ancienne, ail et herbes de provence’. Which means you cover the lamb with French mustard mixed with olive oil, crunched garlic and herbs of Provence. I like it pritty rare. Therefore, cook in oven for 20′ and leave it for another 20′. What makes a good meal is the good ingredients and the cooking timing. I use the Dijon mustard with some gros sel de guerande brought from France. It’s a sea salt rich in minerals such as Iron, Calcium, magnesium, zinc, etc.. Guérande is well know for its marais salants. Many good recipes use this special salt and one that I haven’t tried yet but tastes fantastic, is the Chicken ‘en croute’ Have a look at this website, Les Saveurs du Monde. You can ask Google to translate it for you if you don’t read French. In any case, the pictures explain by themselves.
Wine recommendations with the ‘carré d’agneau’ :
Basically, red wine : Haut-Médoc, Pauillac, Saint-Estèphe, Saint-Julien, Listrac, Moulis, Fronsac, Pessac-Léognan, Saint-Emilion Grand Cru, Cahors, Montravel, Côtes de Provence, Coteaux d’Aix, Bandol, Corse, Patrimonio, Faugères, Saint-Chinian, Minervois, Coteaux du Languedoc, Saint-Joseph, Cornas, Côte-Rôtie, Côtes du Rhône Villages, Lirac, Vacqueyras, Gigondas, Costières de Nîmes.
I opened a Chateau le Calet 2004. Drink little but best quality is my choice.
If you go to this part of France, in the Finistere, try to pass by Le Pouliguen, next to La Baule but so much more authentic. Let me share a secret with you, one of the best Muscles can be found at ‘La Creperie du Dervin‘, in a best spot with a view over the ocean, on the ‘falaises’ in this Cote d’Amour. My favorites: muscles ‘au fromage’ (with cheese) and don’t miss ou their soupe de poisson or fish soup.