Carré d'Agneau

Carré d'Agneau is a classic French dish featuring a rack of lamb, typically roasted whole and then sliced into individual chops. It is often seasoned with herbs like rosemary and thyme, garlic, and Dijon mustard, and is a centerpiece of celebratory meals in France. The dish is prized for its tender, flavorful meat and elegant presentation.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates. It is an excellent source of B vitamins (especially B12), zinc, selenium, and iron, and a typical serving provides roughly 500-700 calories.

Nutrition breakdown

Calories	620 kcal
Protein	42 g
Carbs	1 g
Fat	49 g
Fiber	0 g
Sugar	0 g
Sodium	350 mg
Vitamin B12	4.5 µg
Zinc	7.5 mg
Selenium	35 µg
Iron	3.2 mg
Phosphorus	290 mg
Niacin (B3)	12 mg
Potassium	420 mg
Vitamin B6	0.5 mg

Per 1 rack portion (about 4 chops, 280 g) · estimated, varies by recipe

💡 What's interesting

In French cuisine, the 'carré' refers to the specific cut from the rib section, and its preparation is a test of a chef's skill. Nutritionally, lamb is one of the richest dietary sources of conjugated linoleic acid (CLA), a fatty acid studied for its potential health benefits.