Recipe #1352
Rack of Lamb with Rice
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Chef Soeur Angèle |
Wine & food pairing
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Recipe ingredients
- 1/4 cup (60 mL) butter
- 2 cups (500 mL) mirepoix (carrots, onions, celery)
- 1 rack of lamb
- Farce
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 cup (250 mL) dried minced apricots
- 1/2 lb. (125 g) ground lean lamb
- 1/2 cup (125 mL) Basmati rice
- 2 cups (500 mL) chicken broth
- 1 tsp. (5 mL) curry
Preparation
In a frying pan, melt 30 mL (2 Tbsp.) butter; cook the mirepoix without browning. Put in a roasting pan.
In the same frying pan, melt the remaining butter; brown onion, garlic, apricots and ground meat.
Add remaining stuffing ingredients; simmer 10 minutes.
When cooked, completely cool the stuffing.
Put the rack of lamb on the mirepoix; fill with the stuffing and cover the rib ends with aluminium foil.
Put in a preheated 350°F (180°C) oven, allowing 30 min/lb.
Deglaze the bottom of the roasting pan with the sauce.
Suggestion
Lamb is best served pink.* 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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