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Rack of Lamb with Nuts and Honey https://www.metro.ca/userfiles/image/recipes/carre-agneau-miel-noix-1592.jpg PT15M PT30M PT45M
Preheat the oven at 350°F (180°C). Clean the racks of lamb. Sear the lamb in the oil. Let cool. Spread the honey on the meat and cover with nuts. Bake for 10 to 12 minutes. Set aside. Sauté the shallot in the oil and deglaze with the wine. Add the port, broth, honey and nuts. Reduce by half. Adjust the seasoning. Cut the meat between the bones and serve with the sauce.
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2 racks of lamb 1/4 cup (60 mL) extra virgin olive oil 1/4 cup (60 mL) honey 1/4 cup (60 mL) chopped nuts sauce: 1 Tbsp. (15 mL) extra virgin olive oil 2 Tbsp. (30 mL) shallots 1/2 cup (125 mL) red wine 1/4 cup (60 mL) porto 2 Tbsp. (30 mL) honey 1 Tbsp. (15 mL) chopped nuts 3/4 cup (190 mL) beef broth To taste salt and white pepper
Rack of Lamb with Nuts and Honey

Rack of Lamb with Nuts and Honey

Rate this recipe
5 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    racks of lamb
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    SHORT CUT 18.72/kg

    ONTARIO FRESH LAMB SHOULDER CHOPS

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    14.20/kg

  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    honey
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    375 g SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    chopped nuts
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    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

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    $3.44 ea.

    200 g, 454 g

    SAVE $5.00
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  • sauce:
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    40 un. SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    shallots
  • 1/2 cup
    (125 mL)
    red wine
  • 1/4 cup
    (60 mL)
    porto
  • 2 Tbsp.
    (30 mL)
    honey
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    BILLY BEE HONEY

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    375 g SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    chopped nuts
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    SAVE $3.55
    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

    $3.44 ea.

    200 g, 454 g

    SAVE $5.00
    IRRESISTIBLES CUTTING BOARD WITH DRIED FRUITS, NUTS & TRUFFLES

    IRRESISTIBLES CUTTING BOARD WITH DRIED FRUITS, NUTS & TRUFFLES

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    1.11 kg

  • 3/4 cup
    (190 mL)
    beef broth
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  • To taste salt and white pepper
Imprimer ma sélection

Preparation

Preheat the oven at 350°F (180°C).

Clean the racks of lamb.

Sear the lamb in the oil. Let cool.

Spread the honey on the meat and cover with nuts.

Bake for 10 to 12 minutes. Set aside.

Sauté the shallot in the oil and deglaze with the wine.

Add the port, broth, honey and nuts.

Reduce by half. Adjust the seasoning.

Cut the meat between the bones and serve with the sauce.

Source : Chef José Trottier

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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