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.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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.
Sorry, an error has occurred. Please refresh the page.