Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Émission Les Chefs |
Recipe ingredients
- Biscuits
- 3 Irresistibles eggs*
- 100 g (3½ oz) Parmesan
- 1½ cups (200 g) flour*
- 8 Tbsp. (120 mL) milk
- 8 olives, sliced thin
- 1 lemon, zested
- 2 sprigs of fresh thyme, leaves only
- Root vegetables
- ¼ celeriac (celery root), peeled
- 1 carrot, peeled
- ½ turnip, peeled
- 2 tsp. (10 mL) salt
- Rack of lamb
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 1 9-rib rack of lamb
Preparation
Biscuits: Preheat oven to 350°F (180°C). Combine ingredients. Refrigerate for 30 minutes. Divide batter among small silicone moulds and bake 7 minutes. Set aside.
Root vegetables: Using a mandolin, cut vegetables into julienne. Salt and reserve in the refrigerator.
Rack of Lamb: Preheat oven to 350°F (180°C). Make an incision close to the bones and stuff with root vegetables. Cover bones with foil. In a pan, heat butter and oil, add rack and roast 15 minutes to medium pink. While it roasts, baste rack with pan juices and, if necessary, beef broth. Let stand.
Serve chops with their root-vegetable stuffing, drizzle with pan juices and accompany with a biscuit.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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