This document provides a recipe for Carredagneau Terre depices, a rack of lamb dish, as a suggested Mother's Day meal for two. It calls for rack of lamb seasoned with spices like cumin, allspice, cinnamon and saffron, along with vegetables like shallots, fava beans, potatoes, turnips, celery, garlic, string beans and carrots, cooked together in a tagine. The ingredients and preparation instructions are provided to bake the seasoned rack of lamb and assemble the finished dish with the cooked vegetables and lamb in a sauce.

1. Mother’s Day is the perfect time to
pamper your mother with some
delightful meals. Here’s a great
Mother's Day recipes
ideaCarredagneau Terre
depices.
Perhaps the most perfectly elegant
meal for two, Carreagneau 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.
Ingredients:
0.9 lbs. carred’agneau (rack of lamb, 4), 0.53 oz. TAGINE, 2 oz. shallots, 0.55 lbs. fava
beans, 2.54 oz. potatoes, 1 rosemary branch, 1 turnip, 4.4 oz celery, 4 garlic cloves, 0.7
oz. Corinth grapes, 3.18 oz. string beans, 1 2/3 cups peanut oil, 1 carrot, 1 tablespoon
butter, 2 leeks, 2 tablespoons salt, pepper Aromatics for the carred’agneau: 1 ½
tablespoons cumin, ¼ teaspoon dried allspice, 4 garlic cloves (minced), 1 cup minced
onions, 1 bunch parsley, 1 tip saffron powder, 1 bunch coriander, salt, 1 ¼ teaspoons
cinnamon powder, oil, lemon juice
Mother's Day
Recipe

2. Preparation Instructions:
The day before, peel the celery and put it in the food processor. It should end up looking
a 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 1
¼ 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 some
water, butter, cooking gravy from the vegetables, and the Corinth grapes. Cook for
about 4 minutes. Put all aromatics into the food processor, creating a minced dough. Set
aside. 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. Remove
from the oven and cover with the aromatic preparation. Put it back in the oven for
about 10 minutes. After the cooking, let the carred’agneau rest for a few minutes. Put
the cooking plate of the carred’agneau on high heat and add a ladle of the vegetable
cooking 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 and
strain it. Pour some of the sauce on the dish.