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Mint Prune Lamb (England) https://www.metro.ca/userfiles/image/recipes/Agneau-menthe-pruneaux-Angleterre-1480.jpg PT30M PT1H00M PT1H30M
In a large frying pan, melt butter and cook onion until transparent. Add prunes, rice, mint and boiling water. Bring to a boil, lower heat, cover simmer until water is absorbed (about 20 minutes). Cool mixture. Preheat the oven to 350°F (180°C) Unroll lamb loins and spread on rice mix; roll again and truss firmly. In an casserole dish, heat oil and sear loins on all sides. Add broth and bring to a boil. Transfer to the oven and continue cooking 20 minutes. Remove from oven, cover with aluminium foil and let stand. Slice.
6
1 tsp. (5 mL) salted butter 2 onions, chopped 1/2 cup (125 mL) prunes, minced 3/4 cup (190 mL) long grain rice 2 Tbsp. (30 mL) chopped fresh mint 3 loins of lamb boned 3 Tbsp. (45 mL) extra virgin olive oil 1/2 cup (125 mL) lamb broth
Mint Prune Lamb (England)

Mint Prune Lamb (England)

Rate this recipe
1 Vote
6
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 tsp.
    (5 mL)
    salted butter
  • 2
    onions, chopped
  • 1/2 cup
    (125 mL)
    prunes, minced
  • 3/4 cup
    (190 mL)
    long grain rice
  • 2 Tbsp.
    (30 mL)
    chopped fresh mint
  • 1/2 cup
    (125 mL)
    boiling water
  • 3
    loins of lamb boned
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 1/2 cup
    (125 mL)
    lamb broth
Imprimer ma sélection

Preparation

In a large frying pan, melt butter and cook onion until transparent.

Add prunes, rice, mint and boiling water. Bring to a boil, lower heat, cover simmer until water is absorbed (about 20 minutes). Cool mixture.

Preheat the oven to 350°F (180°C)

Unroll lamb loins and spread on rice mix; roll again and truss firmly.

In an casserole dish, heat oil and sear loins on all sides.

Add broth and bring to a boil.

Transfer to the oven and continue cooking 20 minutes. Remove from oven, cover with aluminium foil and let stand. Slice.

Source : Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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