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Rack of Lamb with Black Olives https://www.metro.ca/userfiles/image/recipes/carre-agneau-olives-noires-3634.jpg PT15M PT25M PT45M
Preheat oven to 425°F (220°C).In a blender, process olives, anchovies and capers into a lumpy paste. Using a fork, mix oil and breadcrumbs. Refrigerate.In a large skillet, heat butter and brown lamb, 2 minutes per side. Arrange in roasting pan, fatty side up. Roast 10 minutes.Remove from oven. Baste with 2 Tbsp. (30 mL) honey and season with salt, pepper and 2 tsp. (10 mL) thyme. Spread olive mixture over the lamb and continue roasting about8-10 minutes, until meat thermometer registers 155 °F/68 °C and meat is pink. Cover with foil and let sit for 5 minutes.Bring remaining honey, thyme, cream and garlic cloves to a boil. Season to taste. Process in the blender until smooth.Serve lamb with sauce.
6
1 3 2 1
10 oz (300 g) pitted black olives 2 oz (60 g) anchovies 1/4 cup (60 mL) capers, drained 4 tsp. (20 mL) olive oil 1/3 cup (80 mL) breadcrumbs 2 Tbsp. (30 mL) butter 2 lamb 1/4 cup (60 mL) honey Salt and pepper to taste 1 Tbsp. (15 mL) shredded fresh thyme 1 cup (250 mL) table cream 3 garlic cloves, peeled
Rack of Lamb with Black Olives

Rack of Lamb with Black Olives

Rate this recipe
3 Votes
6
servings
0:15
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (300 g)
    pitted black olives
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  • 2 oz
    (60 g)
    anchovies
  • 1/4 cup
    (60 mL)
    capers, drained
  • 4 tsp.
    (20 mL)
    olive oil
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    500 ml SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    breadcrumbs
  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    lamb
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  • 1/4 cup
    (60 mL)
    honey
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    RED ROSE ORANGE PEKOE TEA

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    144 un. NABOB GROUND COFFEE 300 g OR TIMOTHY'S COFFEE CAPSULES 12 un. SELECTED VARIETIES


    CASABLANCA HONEY

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    $5.99 ea.

    1 kg SELECTED VARIETIES



  • Salt and pepper to taste
  • 1 Tbsp.
    (15 mL)
    shredded fresh thyme
  • 1 cup
    (250 mL)
    table cream
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  • 3
    garlic cloves, peeled
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Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

In a blender, process olives, anchovies and capers into a lumpy paste. Using a fork, mix oil and breadcrumbs. Refrigerate.

In a large skillet, heat butter and brown lamb, 2 minutes per side. Arrange in roasting pan, fatty side up. Roast 10 minutes.

Remove from oven. Baste with 2 Tbsp. (30 mL) honey and season with salt, pepper and 2 tsp. (10 mL) thyme. Spread olive mixture over the lamb and continue roasting about

8-10 minutes, until meat thermometer registers 155 °F/68 °C and meat is pink. Cover with foil and let sit for 5 minutes.

Bring remaining honey, thyme, cream and garlic cloves to a boil. Season to taste. Process in the blender until smooth.

Serve lamb with sauce.

Source : Metro

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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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