Carre of lamb with herbs

3_06059 CARRE ' HERBED LAMB INGREDIENTS for 6 PEOPLE 2 carr of Lamb with 6 pork chops each, 3 cloves of garlic, 400 g of mountain Hay, a bunch of Rosemary, a sprig of thyme, a bunch of savory, chopped shallots, carrot-onion-a dl vegetable stock, a dl of olive oil, 150 g of butter, a tablespoon of mustard, salt. For the dough: 330 g flour, an egg yolk, a dl of water, a pinch of salt. Preheat oven to 280ø. Saves the carr ' Lamb, season with salt and pepper. Place in a baking pan, sprayed with oil and roast them in the oven 9-10 minutes, turning constantly cuts of meat. Then remove from the oven, remove the meat and keep it aside. Pour a ladle of broth in the dish, put on fire and with a wooden spoon scrape the bottom, cut, turn off the heat and keep aside. Melt 50 g of butter in a pan and sauté the chopped mixture. Squirt with the broth, add the cooking of the meat, add a sprig of thyme and one of Rosemary and continue cooking for a few minutes. Finely chop herbs and prepare the dough by mixing the ingredients. On the bottom of a cocotte lay a bed with 200 g Hay, pour a dl of water; Add the garlic cloves peeled and crushed. Place the carr's and sprinkled with chopped herbs. Add salt and cover with the rest of the hay. Wet the edges of the cocotte with a beaten egg yolk. Roll out the dough prepared previously and place on cocotte, sealing the edges as if it were a cover. Bake at 250ø. for 10 minutes. Meanwhile, passed through a sieve the bottom of lamb and mount it with the remaining butter. Keep aside. When cooked, remove from the oven and cocotte served the carr ' cut into Chops with sauce, accompanied with boiled potatoes and sautéed mushrooms.