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Rack of Lamb with Rice https://www.metro.ca/userfiles/image/recipes/couronne-agneau-farcie-riz-1352.jpg PT30M PT1H30M PT2H00M
In a frying pan, melt 30 mL (2 Tbsp.) butter; cook the mirepoix without browning. Put in a roasting pan.In the same frying pan, melt the remaining butter; brown onion, garlic, apricots and ground meat.Add remaining stuffing ingredients; simmer 10 minutes.When cooked, completely cool the stuffing.Put the rack of lamb on the mirepoix; fill with the stuffing and cover the rib ends with aluminium foil.Put in a preheated 350°F (180°C) oven, allowing 30 min/lb.Deglaze the bottom of the roasting pan with the sauce.
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1/4 cup (60 mL) butter 2 cups (500 mL) mirepoix chopped (chopped onion, carrots, celery) 1 rack of lamb
Rack of Lamb with Rice

Rack of Lamb with Rice

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  • Lactose-free
4
portions
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

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Ingredients

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  • 1/4 cup
    (60 mL)
    butter
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  • 2 cups
    (500 mL)
    mirepoix chopped (chopped onion, carrots, celery)
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    340 - 400 g CAULIFLOWER RICE 400 g SELECTED VARIETIES


    ATTITUDE SALADS

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    $3.49 ea.

    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1
    rack of lamb
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    $9.99 /lb

    SHORT CUT 22.02/kg


  • stuffing


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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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  • 1
    onion, chopped
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  • 3
    cloves garlic, chopped
  • 1 cup
    (250 mL)
    dried minced apricots
  • 1/2 lb
    (225 g)
    ground lean lamb
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    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


  • 1/2 cup
    (125 mL)
    basmati rice
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  • 2 cups
    (500 mL)
    chicken broth
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  • 1 tsp.
    (5 mL)
    curry
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Preparation

In a frying pan, melt 30 mL (2 Tbsp.) butter; cook the mirepoix without browning. Put in a roasting pan.

In the same frying pan, melt the remaining butter; brown onion, garlic, apricots and ground meat.

Add remaining stuffing ingredients; simmer 10 minutes.

When cooked, completely cool the stuffing.

Put the rack of lamb on the mirepoix; fill with the stuffing and cover the rib ends with aluminium foil.

Put in a preheated 350°F (180°C) oven, allowing 30 min/lb.

Deglaze the bottom of the roasting pan with the sauce.

Source : Chef Soeur Angèle

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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