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Rib Roast with Walnut Crust https://www.metro.ca/userfiles/image/recipes/gigot-agneau-romarin-sauce-prunes-6851.jpg PT20M PT1H30M PT1H50M
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.
6
2 1/2 lb (1 kg) short leg of lamb, seasoned 2 Tbsp. (30 mL) vegetable oil 3 Tbsp. (45 mL) Dijon mustard 4 sprigs rosemary, leaves only, finely chopped 3 garlic cloves
Rib Roast with Walnut Crust

Rib Roast with Walnut Crust

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  • Gluten-free
6
servings
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 1/2 lb
    (1 kg)
    short leg of lamb, seasoned
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 3 Tbsp.
    (45 mL)
    Dijon mustard
  • 4 sprigs
    rosemary, leaves only, finely chopped
  • 3
    garlic cloves
  • sauce:

  • 2 1/2 cups
    (625 mL)
    plums, chopped
  • 1 cup
    (250 mL)
    tawny port
  • 3 Tbsp.
    (45 mL)
    organic liquid honey
  • 2 cups
    (500 mL)
    veal stock
  • 3 Tbsp.
    (45 mL)
    selection 35% cream

  • Salt and pepper
Imprimer ma sélection

Preparation

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.

Source : Metro

Legal Notice

Gluten-free recipes

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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