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Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits https://www.metro.ca/userfiles/image/recipes/carre-agneau-legumes-racines-parmesan-olives-6471.jpg PT25M PT30M PT55M
Biscuits: Preheat oven to 350°F (180°C). Combine ingredients. Refrigerate for 30 minutes. Divide batter among small silicone moulds and bake 7 minutes. Set aside. Root vegetables: Using a mandolin, cut vegetables into julienne. Salt and reserve in the refrigerator. Rack of Lamb: Preheat oven to 350°F (180°C). Make an incision close to the bones and stuff with root vegetables. Cover bones with foil. In a pan, heat butter and oil, add rack and roast 15 minutes to medium pink. While it roasts, baste rack with pan juices and, if necessary, beef broth. Let stand. Serve chops with their root-vegetable stuffing, drizzle with pan juices and accompany with a biscuit.
4
biscuits 3 eggs 3 1/2 oz (100 g) parmesan 1/2 cups (200 g) flour 8 Tbsp. (120 mL) milk 8 olives, sliced thin 1 lemon, zested 2 of fresh thyme, leaves only 0.250 celeriac (celery root), peeled 1 carrot, peeled 0.500 turnip, peeled 2 tsp. (10 mL) Salt rack of lamb 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) extra virgin olive oil 9 rib rack of lamb
Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits

Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits

Rate this recipe
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4
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • biscuits
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    PKG OF 24, 750 g SELECTED VARIETIES

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    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.

    PILLSBURY REFRIGERATED DOUGH

    PILLSBURY REFRIGERATED DOUGH

    2 for $7.00

    318 - 496 g, SELECTED VARIETIES

    GIOIA S COOKIES, MILANO LADY FINGERS

    GIOIA S COOKIES, MILANO LADY FINGERS

    $0.89 ea.

    150 - 200 g SELECTED VARIETIES

    LOACKER WAFERS

    LOACKER WAFERS

    $1.99 ea.

    175 g, SELECTED VARIETIES

  • 3
    eggs
  • 3 1/2 oz
    (100 g)
    parmesan
  • 1/2 cups
    (200 g)
    flour
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    SAVE $2.00
    ROBIN HOOD OR FIVE ROSES FLOUR

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    1.8 - 2.5 kg SELECTED VARIETIES

  • 8 Tbsp.
    (120 mL)
    milk
  • 8
    olives, sliced thin
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    375 ml SELECTED VARIETIES

  • 1
    lemon, zested
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    2 lb PRODUCT OF ARGENTINA

  • 2
    of fresh thyme, leaves only
  • 0.250
    celeriac (celery root), peeled
  • 1
    carrot, peeled
  • 0.500
    turnip, peeled
  • 2 tsp.
    (10 mL)
    Salt
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    398 ml, 66 g - 1 kg SELECTED VARIETIES


  • rack of lamb
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 9
    rib rack of lamb
Imprimer ma sélection

Preparation

Biscuits: Preheat oven to 350°F (180°C). Combine ingredients. Refrigerate for 30 minutes. Divide batter among small silicone moulds and bake 7 minutes. Set aside.

Root vegetables: Using a mandolin, cut vegetables into julienne. Salt and reserve in the refrigerator.

Rack of Lamb: Preheat oven to 350°F (180°C). Make an incision close to the bones and stuff with root vegetables. Cover bones with foil. In a pan, heat butter and oil, add rack and roast 15 minutes to medium pink. While it roasts, baste rack with pan juices and, if necessary, beef broth. Let stand.

Serve chops with their root-vegetable stuffing, drizzle with pan juices and accompany with a biscuit.

Source : Émission Les Chefs

Legal Notice

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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