METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Rack of Lamb with Black Olives
2013-08-06
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
Metro
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
6
servings
0:15
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
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
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
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.
