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Lamb and Shrimp Surf &Turf https://www.metro.ca/userfiles/image/recipes/terre-mer-agneau-crevettes-4898.jpg PT35M PT10M PT12H50M
MarinadeMix all the marinade's ingredients and marinate the lamb for 12 to 24 hours in the refrigerator.Sponge the lamb.In a skillet, grill over high heat chops approximately 3 minutes on each side for medium cooking and 2 minutes for rare.For racks lambPreheat oven to 350°F (180°C).In an ovenproof frying pan, melt butter over high heat and sear lamb on meat side for 40 seconds. Turn racks over and roast in oven for about 13-15 minutes. Remove from oven and let rest for 5 minutes before serving.Shrimps with herbs and garlicCook according to the cooking method described on packagingPotato puréePrepare as you would a regular potato purée. Keep warm.Place the turnip purée in the centre of the plate.Alternate the lamb chops and shrimps.
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2 racks of lamb , trimmed or 12 lamb chops1 in. (2.5 cm) thick 2 Tbsp. (30 mL) butter frozen shrimps with herbs and garlic 2 Tbsp. (30 mL) Dijon mustard 1 Tbsp. (15 mL) garlic, minced 1 Tbsp. (15 mL) concentrated chicken broth 1 Tbsp. (15 mL) red wine 2 Tbsp. (30 mL) Provence herbs 1/2 tsp. (2 mL) ground pepper 1 tsp. (5 mL) whole rosemary 1/2 cup (125 mL) Robusto olive oil 4 yellow potatoes 4 small turnips sufficient quantity of cooking cream 15% sufficient quantity, unsalted butter Salt and pepper to taste
Lamb and Shrimp Surf &Turf

Lamb and Shrimp Surf &Turf

Rate this recipe
9 Votes
  • Gluten-free
4
servings
0:35
Preparation
0:10
COOKING
12:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    racks of lamb , trimmed or 12 lamb chops1 in. (2.5 cm) thick
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    NEW ZEALAND SPRING LAMB SEASONED LAMB MEATBALLS OR LEAN GROUND LAMB

    $7.99 /lb or ea.

    454 g 17.61/kg


    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


    ONTARIO FRESH LAMB SHOULDER CHOPS

    ONTARIO FRESH LAMB SHOULDER CHOPS

    $8.99 /lb

    19.82/kg


  • 2 Tbsp.
    (30 mL)
    butter

  • frozen shrimps with herbs and garlic
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    IRRESISTIBLES PACIFIC WHITE COOKED SHRIMP

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    31 - 40 Size or RAW SHRIMP 21 - 25 Size FROZEN, 340 g


  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $1.99 ea.

    400 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    garlic, minced
  • 1 Tbsp.
    (15 mL)
    concentrated chicken broth
  • 1 Tbsp.
    (15 mL)
    red wine
  • 2 Tbsp.
    (30 mL)
    Provence herbs
  • 1/2 tsp.
    (2 mL)
    ground pepper
  • 1 tsp.
    (5 mL)
    whole rosemary
  • 1/2 cup
    (125 mL)
    Robusto olive oil
  • 4
    yellow potatoes
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  • 4
    small turnips

  • sufficient quantity of cooking cream 15%

  • sufficient quantity, unsalted butter

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Marinade

Mix all the marinade's ingredients and marinate the lamb for 12 to 24 hours in the refrigerator.

Sponge the lamb.

In a skillet, grill over high heat chops approximately 3 minutes on each side for medium cooking and 2 minutes for rare.

For racks lamb

Preheat oven to 350°F (180°C).

In an ovenproof frying pan, melt butter over high heat and sear lamb on meat side for 40 seconds. Turn racks over and roast in oven for about 13-15 minutes. Remove from oven and let rest for 5 minutes before serving.

Shrimps with herbs and garlic

Cook according to the cooking method described on packaging

Potato purée

Prepare as you would a regular potato purée. Keep warm.

Place the turnip purée in the centre of the plate.

Alternate the lamb chops and shrimps.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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