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Rack of lamb in a rosemary and honey goat cheese crust https://www.metro.ca/userfiles/image/recipes/carre-agneau-croute-fromage-chevre-romarin-miel-4461.jpg PT10M PT15M PT25M
Mix rosemary with goat cheese, pepper, set aside. Season the racks of lamb with salt and ground pepper. In a frying pan, heat the olive oil and sear the lamb. Cook 8 minutes or until half cooked. Keep hot 5 minutes. To make the sauce, heat the same pan used to sear the lamb. Sweat the shallot and add the honey and rosemary, deglaze with wine. Reduce by three quarters, whip in the diced butter and season. Cut the rack of lamb and cover each serving with the goat cheese mixture. Grill a few minutes to heat the cheese.
4
2 tsp. (10 mL) rosemary, chopped 150 g goat cheese 2 racks of lamb of 6 ribs each salt and ground pepper to taste 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) shallot 2 Tbsp. (30 mL) honey 3/4 cup (190 mL) white wine 1 rosemary 1/3 cup (80 mL) cold butter
Rack of lamb in a rosemary and honey goat cheese crust

Rack of lamb in a rosemary and honey goat cheese crust

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 tsp.
    (10 mL)
    rosemary, chopped
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  • 150 g
    goat cheese
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    IRRESISTIBLES ARTISAN GOAT'S CHEESE

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    MANCHEGO SHEEP CHEESE AGED 3 MONTHS

    MANCHEGO SHEEP CHEESE AGED 3 MONTHS

    $16.99 /lb

    DELI CUT, 3.75/100 g

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    MANCHA REAL QUESO MANCHEGO CHEESE, AGROPUR IMPORT COLLECTION STILTON OR LE RUSTIQUE CAMEMBERT

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    REGULAR OR LIGHT, 150 - 250 g

    2 AIR MILES® Bonus Miles

  • 2
    racks of lamb of 6 ribs each
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    Lamb

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    20 AIR MILES® Bonus Miles

    NEW ZEALAND FRESH LAMB MEATBALLS

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    SEASONED 15.41/kg


  • salt and ground pepper to taste
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    SELECTED SIZES SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    500 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles

  • 2 Tbsp.
    (30 mL)
    shallot
  • 2 Tbsp.
    (30 mL)
    honey
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    375 g

  • 3/4 cup
    (190 mL)
    white wine
  • 1
    rosemary
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    375 g

  • 1/3 cup
    (80 mL)
    cold butter
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Imprimer ma sélection

Preparation

Mix rosemary with goat cheese, pepper, set aside. Season the racks of lamb with salt and ground pepper.

In a frying pan, heat the olive oil and sear the lamb. Cook 8 minutes or until half cooked.

Keep hot 5 minutes.

To make the sauce, heat the same pan used to sear the lamb. Sweat the shallot and add the honey and rosemary, deglaze with wine. Reduce by three quarters, whip in the diced butter and season.

Cut the rack of lamb and cover each serving with the goat cheese mixture. Grill a few minutes to heat the cheese.

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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