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Rosemary-scented Racks of Lamb https://www.metro.ca/userfiles/image/recipes/carre-agneau-romarin-5845.jpg PT15M PT30M PT2H45M
Combine all marinade ingredients in a resealable plastic bag. Add racks of lamb and marinate in the refrigerator for 1 or 2 hours. Preheat oven to 350°F (180°C). Rub the racks all over with mustard. In a roasting pan, arrange racks in pairs with their bones interlaced. Roast for some 30 minutes. Transfer racks to a plate, tent with foil and let rest a few minutes to allow the juices to settle throughout the meat. Deglaze roasting pan with wine vinegar, using a spoon to scrape up all any stuck-on bits. Reduce liquid for 1 or 2 minutes to make tasty gravy to serve with the meat.
4
4 small racks of lamb 4 Tbsp. (60 mL) grainy mustard (optional) 1/4 cup (60 mL) red wine vinegar
Rosemary-scented Racks of Lamb

Rosemary-scented Racks of Lamb

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
2:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    red wine

  • few sprigs of rosemary, minced
  • 3
    garlic cloves, crushed
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    Flyer Deals  (2)
    GARLIC

    GARLIC

    $5.99 /lb

    PRODUCT OF ONTARIO 13.21/kg

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    $3.49 ea.

    125 g

  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    large red onion, thinly sliced
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 4
    small racks of lamb
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    Flyer Deals  (2)
    SAVE $3.00/LB
    New Zealand Fresh Lamb Leg

    New Zealand Fresh Lamb Leg

    $4.99 /lb

    SHORT CUT 11.00/kg

    NEW ZEALAND FRESH LAMB MEATBALLS

    NEW ZEALAND FRESH LAMB MEATBALLS

    $7.99 /lb

    SEASONED 17.61/kg

  • 4 Tbsp.
    (60 mL)
    grainy mustard (optional)
  • 1/4 cup
    (60 mL)
    red wine vinegar
Imprimer ma sélection

Preparation

Combine all marinade ingredients in a resealable plastic bag. Add racks of lamb and marinate in the refrigerator for 1 or 2 hours.

Preheat oven to 350°F (180°C).

Rub the racks all over with mustard.

In a roasting pan, arrange racks in pairs with their bones interlaced.

Roast for some 30 minutes.

Transfer racks to a plate, tent with foil and let rest a few minutes to allow the juices to settle throughout the meat.

Deglaze roasting pan with wine vinegar, using a spoon to scrape up all any stuck-on bits.

Reduce liquid for 1 or 2 minutes to make tasty gravy to serve with the meat.

Source : Recette tirée du livre *Peut contenir des traces de bonheur publié aux Éditions de l'Homme

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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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