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Grilled Lamb with Pink Peppercorns and Rosemary Cream https://www.metro.ca/userfiles/image/recipes/agneau-grille-poivre-rose-romarin-7086.jpg PT15M PT10M PT25M
Preheat the barbecue on medium-high heat. Rub the lamb with the peppercorns and 2 ml (1/2 tsp.) of garlic flower. Salt to taste. Cook on the barbecue on medium-high heat for 4 to 5 minutes per side. Meanwhile, combine the crème fraîche with the rosemary and the rest of the garlic flower. Salt to taste. Serve with the grilled lamb.
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1 cup (250 mL) crème fraîche (around 40% fat) 4x7 oz (4x200 g) slices of lamb legs 1/2 tsp. (2 mL) pink peppercorns, cracked 1 1/2 tsp. (7 mL) garlic flower, chopped (kept in olive oil) Salt 1 tsp. (5 mL) fresh rosemary, chopped
Grilled Lamb with Pink Peppercorns and Rosemary Cream

Grilled Lamb with Pink Peppercorns and Rosemary Cream

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    crème fraîche (around 40% fat)
  • 4x7 oz
    (4x200 g)
    slices of lamb legs
  • 1/2 tsp.
    (2 mL)
    pink peppercorns, cracked
  • 1 1/2 tsp.
    (7 mL)
    garlic flower, chopped (kept in olive oil)

  • Salt
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  • 1 tsp.
    (5 mL)
    fresh rosemary, chopped
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Preparation

Preheat the barbecue on medium-high heat.

Rub the lamb with the peppercorns and 2 ml (1/2 tsp.) of garlic flower. Salt to taste. Cook on the barbecue on medium-high heat for 4 to 5 minutes per side.

Meanwhile, combine the crème fraîche with the rosemary and the rest of the garlic flower. Salt to taste. Serve with the grilled lamb.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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