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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 egg 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

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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
    egg
  • 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
    You might like:

    Flyer Deals  (2)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR TURKEY CLEMENTINES 2 lb PRODUCT OF MOROCCO


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF U.S.A.


  • 2
    sprigs of fresh thyme, leaves only

  • root vegetables:
  • 1/4
    celeriac (celery root), peeled
  • 1
    carrot, peeled
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    Flyer Deals  (3)
    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    2 for $3.00

    340 g PRODUCT OF U.S.A.


    ORGANIC NANTES CARROTS

    ORGANIC NANTES CARROTS

    $2.99 ea.

    454 g PRODUCT OF CANADA, CANADA NO. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 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
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

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