Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Quebec Lamb Loin and Confit Vegetables https://www.metro.ca/userfiles/image/recipes/longe-agneau-legumes-confits-5771.jpg PT2H00M PT2H00M PT4H00M
Loin of Lamb with Vegetables Trim all fat from loin. Slit it lengthways and stuff with shredded caramelized shallots and diced roasted tomatoes. Lay trimmed flap on a cutting board and flatten to about 3/4 in. (1 cm) thick. Sprinkle with minced thyme, rosemary and pinch of fleur de sel. Place stuffed loin in the centre of the flap, roll, tie and set aside. Braise defatted breast of lamb with white wine and aromatic herbs and/or vegetables. Reduce braising liquid and add lamb jus. Pull warm breast into shreds. Sauté porcini and minced shallots in olive oil. Season. Remove half of the porcini and add shredded breast to the sauté pan along with chopped thyme and a little braising liquid, and simmer for 10 minutes. Cool. Make ravioli. Garlic Applesauce Peel apples, cut into wedges and cook over low heat with a little water and lemon juice. Cook degermed garlic cloves in milk. Drain. Using a hand held blender, mix apples and garlic together. Jerusalem Artichoke Emulsion Peel Jerusalem artichokes, slice very fine and sweat for 10 minutes with shallots (lightly browned). Deglaze with milk, add poultry stock and simmer for 15 minutes. Season, remove from heat and steep for 45 minutes. Strain through a fine china cap, pressing hard. Keep warm in a double boiler. Finish and Presentation Cut sheets of brick into strips and roll around small cylinders. Brush with a light coating of honey and bake 5 minutes to brown. Remove cylinders and cool. Before serving, fill rolls with remaining sautéed porcini. Cook ravioli in boiling salted water, dress with fresh butter and arrange over the porcini roll. Season loin of lamb, pan sear then roast in pan for four 5 minutes. Keep warm and let stand for 15 minutes before serving. Cut loin into 4 pieces. Put each piece in the centre of a plate. Place a spoonful of garlic applesauce beside it, and lay ravioli over the porcini roll. Drizzle lamb jus around the meat. Using a hand blender, whip Jerusalem artichoke into a frothy emulsion and spoon over ravioli. Serge Rourre Chef, Le Baccara Restaurant
4
17 oz (480 g) boned loin of lamb (save trimmed flap) 11 oz (300 g) breast of lamb 3 1/2 oz (100 g) roasted tomato, diced 3 1/2 oz (100 g) minced caramelized shallots Minced thyme to taste Minced rosemary to taste Pinch fleur de sel 36 oz (1 kg) porcini 7 oz (200 g) ravioli dough 1/2 cup (125 mL) lamb jus 1/4 cup (60 mL) white wine 14 oz (400 g) Granny Smith apples 40 g garlic cloves, degermed 0.500 lemon, juiced 7 oz (200 g) Jerusalem artichokes 40 g minced shallots 4/5 cup (200 mL) 2% milk 4/5 cup (200 mL) poultry stock sheet of brick pastry honey as needed
Quebec Lamb Loin and Confit Vegetables

Quebec Lamb Loin and Confit Vegetables

Rate this recipe
0 Vote
  • Gluten-free
4
servings
2:00
Preparation
2:00
COOKING
4:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 17 oz
    (480 g)
    boned loin of lamb (save trimmed flap)
    You might like:

    Flyer Deal  (1)
    NEW ZEALAND SEASONED LAMB MEATBALLS 7.99/lb 17.61 /kg OR LEAN GROUND LAMB 454 g

    NEW ZEALAND SEASONED LAMB MEATBALLS 7.99/lb 17.61 /kg OR LEAN GROUND LAMB 454 g

    $7.99 ea. or /lb

  • 11 oz
    (300 g)
    breast of lamb
    You might like:

    Flyer Deal  (1)
    NEW ZEALAND SEASONED LAMB MEATBALLS 7.99/lb 17.61 /kg OR LEAN GROUND LAMB 454 g

    NEW ZEALAND SEASONED LAMB MEATBALLS 7.99/lb 17.61 /kg OR LEAN GROUND LAMB 454 g

    $7.99 ea. or /lb

  • 3 1/2 oz
    (100 g)
    roasted tomato, diced
    You might like:

    Flyer Deal  (1)
    KUMATO TOMATOES 454 g PRODUCT OF MEXICO MINI SEEDLESS CUCUMBERS 397 g PRODUCT OF MEXICO

    KUMATO TOMATOES 454 g PRODUCT OF MEXICO MINI SEEDLESS CUCUMBERS 397 g PRODUCT OF MEXICO

    $2.99 ea.

  • 3 1/2 oz
    (100 g)
    minced caramelized shallots

  • Minced thyme to taste

  • Minced rosemary to taste
    You might like:

    Flyer Deal  (1)
    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.99 ea.

    375 g SELECTED VARIETIES


  • Pinch fleur de sel
  • 36 oz
    (1 kg)
    porcini
    You might like:

    Flyer Deal  (1)
    BELLE GROVE WHOLE WHITE MUSHROOMS 454 g WHITE STUFFER MUSHROOMS

    BELLE GROVE WHOLE WHITE MUSHROOMS 454 g WHITE STUFFER MUSHROOMS

    $3.49 ea.

    397 g PRODUCT OF ONTARIO

  • 7 oz
    (200 g)
    ravioli dough
    You might like:

    Flyer Deals  (3)
    SAVE UP TO $1.41
    Italpasta Pasta, Unico Beans or Tomatoes

    Italpasta Pasta, Unico Beans or Tomatoes

    $0.88 ea.

    900 g, 540 - 796 ml, SELECTED VARIETIES

    NUPASTA ORGANIC PASTA

    NUPASTA ORGANIC PASTA

    2 for $7.00

    210 g, SELECTED VARIETIES OR 3.79 EA.

    SAVE UP TO $1.20
    HUNT'S PASTA SAUCE

    HUNT'S PASTA SAUCE

    $0.99 ea.

    369-680 ml SELECT VARIETIES

  • 1/2 cup
    (125 mL)
    lamb jus
  • 1/4 cup
    (60 mL)
    white wine
  • 14 oz
    (400 g)
    Granny Smith apples
  • 40 g
    garlic cloves, degermed
  • 0.500
    lemon, juiced
  • 7 oz
    (200 g)
    Jerusalem artichokes
  • 40 g
    minced shallots
  • 4/5 cup
    (200 mL)
    2% milk
  • 4/5 cup
    (200 mL)
    poultry stock
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.96 ON 4
    IRRESISTIBLE BROTH 900-946 ml or UNCLE BEN'S FAST $ FANCY RICE

    IRRESISTIBLE BROTH 900-946 ml or UNCLE BEN'S FAST $ FANCY RICE

    4 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 1.49 EA.


  • sheet of brick pastry
    You might like:

    Flyer Deals  (3)
    SAVE UP TO $1.41
    Italpasta Pasta, Unico Beans or Tomatoes

    Italpasta Pasta, Unico Beans or Tomatoes

    $0.88 ea.

    900 g, 540 - 796 ml, SELECTED VARIETIES

    NUPASTA ORGANIC PASTA

    NUPASTA ORGANIC PASTA

    2 for $7.00

    210 g, SELECTED VARIETIES OR 3.79 EA.

    SAVE UP TO $1.20
    HUNT'S PASTA SAUCE

    HUNT'S PASTA SAUCE

    $0.99 ea.

    369-680 ml SELECT VARIETIES


  • honey as needed
    You might like:

    Flyer Deal  (1)
    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.99 ea.

    375 g SELECTED VARIETIES

Imprimer ma sélection

Preparation

Loin of Lamb with Vegetables

Trim all fat from loin. Slit it lengthways and stuff with shredded caramelized shallots and diced roasted tomatoes.

Lay trimmed flap on a cutting board and flatten to about 3/4 in. (1 cm) thick. Sprinkle with minced thyme, rosemary and pinch of fleur de sel.

Place stuffed loin in the centre of the flap, roll, tie and set aside.

Braise defatted breast of lamb with white wine and aromatic herbs and/or vegetables.

Reduce braising liquid and add lamb jus.

Pull warm breast into shreds.

Sauté porcini and minced shallots in olive oil. Season. Remove half of the porcini and add shredded breast to the sauté pan along with chopped thyme and a little braising liquid, and simmer for 10 minutes.

Cool. Make ravioli.

Garlic Applesauce

Peel apples, cut into wedges and cook over low heat with a little water and lemon juice.

Cook degermed garlic cloves in milk. Drain.

Using a hand held blender, mix apples and garlic together.

Jerusalem Artichoke Emulsion

Peel Jerusalem artichokes, slice very fine and sweat for 10 minutes with shallots (lightly browned).

Deglaze with milk, add poultry stock and simmer for 15 minutes.

Season, remove from heat and steep for 45 minutes.

Strain through a fine china cap, pressing hard.

Keep warm in a double boiler.

Finish and Presentation

Cut sheets of brick into strips and roll around small cylinders.

Brush with a light coating of honey and bake 5 minutes to brown.

Remove cylinders and cool.

Before serving, fill rolls with remaining sautéed porcini.

Cook ravioli in boiling salted water, dress with fresh butter and arrange over the porcini roll.

Season loin of lamb, pan sear then roast in pan for four 5 minutes. Keep warm and let stand for 15 minutes before serving.

Cut loin into 4 pieces.

Put each piece in the centre of a plate.

Place a spoonful of garlic applesauce beside it, and lay ravioli over the porcini roll.

Drizzle lamb jus around the meat. Using a hand blender, whip Jerusalem artichoke into a frothy emulsion and spoon over ravioli.

Serge Rourre

Chef, Le Baccara Restaurant

Source : Magazine Flaveurs

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be automaticaly linked to your metro&moi card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be automatically applied on eligible products.
  • Spot the card icon to see your selected coupons.
I understand