Carré di Agnello Recipe: Herb-Crusted Lamb Rack with Agretti & Mint

An elegant dish that captures the heart of Italian cuisine. Crafted by the master chefs at Elica, this Carré di Agnello celebrates simplicity, balance, and authenticity, where premium ingredients and precise technique come together to create pure Mediterranean perfection.

The herb crust of mint, parsley, and breadcrumbs adds freshness and texture, while tender lamb and gently sautéed agretti deliver a beautiful harmony of flavors.

• Lamb rack
• Olive oil
• Fresh mint
• Agretti (Italian saltwort or “monk’s beard”)
• Mustard
• Lemon
• Parsley
• Breadcrumbs

1. Score the fat on the back of the lamb rack in a diamond pattern.
2. Sear the lamb in extra-virgin olive oil and butter until golden on all sides, then let it rest for 10 minutes.
3. Prepare the crust by blending mint, garlic, olive oil, parsley, and breadcrumbs until smooth and aromatic.
4. Brush the lamb with mustard, then coat it evenly with the herb mixture.
5. Roast in the oven at 200°C for 10 minutes, or until done to your liking. Set the internal probe temperature to 60°C for perfect medium doneness.

       6. Meanwhile, bring salted water to a boil and cook the agretti for 4–5 minutes.

       7. Sauté the agretti in olive oil and garlic, then season with lemon juice for a bright, zesty finish.

       8. To serve, arrange the agretti on the plate and top with the lamb rack, sliced in half to reveal its tender pink center.

For a richer crust, mix a touch of grated Parmesan or crushed pistachios into the breadcrumbs. Let the lamb rest before slicing to keep the juices sealed and the texture succulent.

Pair this dish with a glass of Chianti Classico or Barolo. Their earthy depth and gentle tannins beautifully complement the herb crust and the tender lamb.

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Carré di Agnello is the Italian name for a rack of lamb, a premium cut known for its tenderness and rich flavour. It’s often cooked whole, then sliced into chops for elegant presentation. In this recipe, it’s herb-crusted and oven-roasted for a perfect golden crust and juicy pink center.

If agretti (Italian saltwort) isn’t available, you can substitute it with similar greens like baby spinach, broccolini, or even samphire for that slightly salty, earthy flavour. Just adjust cooking time accordingly to keep the greens crisp and bright.

For medium doneness, aim for an internal temperature of 60°C (140°F). A kitchen oven with a precise temperature probe, like those from Elica, helps ensure the lamb cooks evenly without overcooking. Always rest the meat for a few minutes before slicing to keep it tender and juicy.

Yes, you can blend the herbs, breadcrumbs, and seasonings ahead of time and store the mixture in an airtight container in the fridge for up to 24 hours. This makes the final preparation much faster and helps the flavours deepen.

This elegant lamb recipe pairs beautifully with Chianti Classico or Barolo, wines with gentle tannins and earthy depth that complement the herb crust and the lamb’s natural flavor. For a lighter option, a crisp Vermentino also works wonderfully.