Preheat the oven to 180°C (350°F).
In a small bowl, mix the mustard, rosemary and garlic, and set aside.
In a large oven-safe oiled frying pan, brown the lamb on all sides. Remove the meat and generously brush it with the mustard mixture. Set aside.
Degrease the frying pan, then place the plums and lamb in it. Roast in the oven for about 60 minutes or until desired degree of doneness is reached. Remove the roast, cover with aluminum foil and let stand.
Deglaze the fruits with the port and the honey, reducing the liquid by half. Add the veal stock and reduce by half again.
Add the cream and season to taste.
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only gluten-free cereals, flours and starches, 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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