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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.
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cookies 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 sprigs of fresh thyme, leaves only root vegetables: 1/4 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

Ingredients

Imprimer ma sélection

  • cookies
  • 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
    sprigs of fresh thyme, leaves only

  • root vegetables:
  • 1/4
    celeriac (celery root), peeled
  • 1
    carrot, peeled
    You might like:

    Flyer Deals  (2)
    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.49 ea.

    907 g, PRODUCT OF U.S.A.

    ORGANIC BABY PEELED CARROTS

    ORGANIC BABY PEELED CARROTS

    $2.49 ea.

    PRODUCT OF U.S.A.

  • 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
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml 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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