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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
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.
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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
    You might like:

    Flyer Deal  (1)
    NEW ZEALAND SPRING LAMB FROZEN LAMB LEG

    NEW ZEALAND SPRING LAMB FROZEN LAMB LEG

    $4.99 /lb

    • 100% Grass fed • Free range • Raised without antibiotics or added hormones 11.00/kg


  • 2 Tbsp.
    (30 mL)
    butter

  • frozen shrimps with herbs and garlic
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES SHRIMP & SCALLOPS

    IRRESISTIBLES SHRIMP & SCALLOPS

    $8.99 ea.

    FROZEN, 340 g


  • 2 Tbsp.
    (30 mL)
    Dijon mustard
    You might like:

    Flyer Deals  (2)
    MAILLE MUSTARD OR TABASCO SAUCE

    MAILLE MUSTARD OR TABASCO SAUCE

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES


    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    garlic, minced
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $0.99 ea.

    5 PK PRODUCT OF CHINA


  • 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
    You might like:

    Flyer Deal  (1)
    BAKING POTATOES 3 PK PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC BLUEBERRIES 170 G PRODUCT OF U.S.A., NO. 1 GRADE SWEET CORN 4 PK PRODUCT OF U.S.A., NO. 1 GRADE

    BAKING POTATOES 3 PK PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC BLUEBERRIES 170 G PRODUCT OF U.S.A., NO. 1 GRADE SWEET CORN 4 PK PRODUCT OF U.S.A., NO. 1 GRADE

    2 for $5.00


  • 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

Legal Notice

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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