3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN
5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
Preheat oven to 350˚F (180˚C).
Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.
Using a knife, cut slits going with the grain (lengthways) on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.
In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.
Remove lamb and cool. Remove vegetables and keep warm until time to serve.
Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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