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Written by Adriana

Every two weeks the gastronomic website that offers the best courses, tastings and culinary workshops in Barcelona “Cocina en…” brings a delicious and traditional Spanish recipe. This week they teach us how to prepare a delicious lamb carré with herb crust and allumette potatoes. If you want more cooking advices after traying this recipe, don’t hesitate to sign up to some of “Cocina en…” courses. If you come on behalf of ShBarcelona you will get a 10% discount! Here is the list of courses thaught in May, don’t miss out on them!:


Rice Workshop: May the 28th

Low-Calorie Cooking Course: May the 29th

Wine and Cheese Pairings Course: May the 24tH

Also UNTIL JUNE the 15th you can participate in this CULINARY REVIEWS CONTEST that “COCINA EN…” has prepared for all foodies and food lovers under 35 years old, with a GREAT PRIZE: A DINNER FOR TWO PEOPLE AT A MICHELIN STAR RESTAURANT!


1 rack of lamb (8 ribs)
1 potato
1/2 garlic clove
1 slice of toast
2 tablespoons of Dijon mustard
1 glass of white wine (txakoli)
extra virgin olive oil
herbs (thyme, oregano, rosemary, parsley)


Separate the meat from the bones without cutting them completely and remove the flesh that lies between the ribs until they are clean. Add salt and pepper and spread out the mustard all over the carré.

Tie the meat with kitchen rope and place it on a baking tray. Add a branch of oregano and a sip of white wine (txakoli) and cook it at 220 ° C for 15 minutes.

For the crust, cut the garlic and crush it in a mortar with a few grains of salt. Add some oregano leaves, a pinch of thyme, parsley and rosemary. Season the mix with a little bit of oil and add the chopped toasted bread slice. Crush it.

Remove the rope from the carré, spread out the rest of the mustard and and grease it well with the herbs mix you prepared before. Cook it au gratin in the oven for 2 minutes, until it is browned. Cut the piece into two (4 ribs per guest).

For the allumette potatoes, cut the potatoes into thin slices and fry them in a pan with hot oil. Drain them all on absorbent paper.

Serve the lamb carré with herb crust on a plate, with some allumette potatoes on a side and some maldon salt.

Enjoy your meal!

About the author



Adriana is a writer, content & community manager, web designer, media analyst and tireless traveler.

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