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Leg of lamb with Pancetta and Lemon Zest https://www.metro.ca/userfiles/image/recipes/gigot-agneau-pancetta-zestes-citron-6807.jpg PT35M PT1H00M PT1H35M
Preheat oven to 350˚F (180˚C).Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.Using a knife, cut slits going with the grain on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.Remove lamb and vegetables and keep warm until time to serve.Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.
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3 1/4 lb (1 1/2 kg) leg of lamb aromatics 1 lemon 3 1/2 oz (100 g) pancetta, sliced and julienned 10 sprigs of rosemary, cut in 2 1 tsp. (5 mL) hot pepper paste Vegetables 12 creamer potatoes, cut in 2 2 large carrots, peeled and cut into sticks 4 white turnips, peeled and cut into sticks 1 celeriac, peeled and cut into sticks sauce: 2 cups (500 mL) red wine 1 cup (250 mL) demi-glace
Leg of lamb with Pancetta and Lemon Zest

Leg of lamb with Pancetta and Lemon Zest

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  • Gluten-free
  • Lactose-free
4
servings
0:35
Preparation
1:00
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 1/4 lb
    (1 1/2 kg)
    leg of lamb
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    ONTARIO FRESH LAMB SHOULDER CHOPS

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    $8.99 /lb

    19.82/kg


    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


    NEW ZEALAND SPRING LAMB SEASONED LAMB MEATBALLS OR LEAN GROUND LAMB

    NEW ZEALAND SPRING LAMB SEASONED LAMB MEATBALLS OR LEAN GROUND LAMB

    $7.99 /lb or ea.

    454 g 17.61/kg



  • aromatics
  • 1
    lemon
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


  • 3 1/2 oz
    (100 g)
    pancetta, sliced and julienned
  • 10
    sprigs of rosemary, cut in 2
  • 1 tsp.
    (5 mL)
    hot pepper paste

  • Vegetables
  • 12
    creamer potatoes, cut in 2
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    EARTH FRESH ORGANIC BABY POTATOES

    EARTH FRESH ORGANIC BABY POTATOES

    $3.99 ea.

    680 g, PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


  • 2
    large carrots, peeled and cut into sticks
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 4
    white turnips, peeled and cut into sticks
  • 1
    celeriac, peeled and cut into sticks
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    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE



  • sauce:
  • 2 cups
    (500 mL)
    red wine
  • 1 cup
    (250 mL)
    demi-glace
Imprimer ma sélection

Preparation

Preheat oven to 350˚F (180˚C).

Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.

Using a knife, cut slits going with the grain on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.

In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.

Remove lamb and vegetables and keep warm until time to serve.

Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.

Source : Metro

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Lactose-free recipes

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