METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Grilled Lamb with Pink Peppercorns and Rosemary Cream
2013-08-06
https://www.metro.ca/userfiles/image/recipes/agneau-grille-poivre-rose-romarin-7086.jpg
PT15M
PT10M
PT25M
Preheat the barbecue on medium-high heat.Rub the lamb with the peppercorns and 2 ml (1/2 tsp.) of garlic flower. Salt to taste. Cook on the barbecue on medium-high heat for 4 to 5 minutes per side.Meanwhile, combine the crème fraîche with the rosemary and the rest of the garlic flower. Salt to taste. Serve with the grilled lamb.
4
Metro
1
4
1
1
1 cup (250 mL) crème fraîche (around 40% fat)
4x7 oz (4x200 g) slices of lamb legs
1/2 tsp. (2 mL) pink peppercorns, cracked
1 1/2 tsp. (7 mL) garlic flower, chopped (kept in olive oil)
Salt
1 tsp. (5 mL) fresh rosemary, chopped
Grilled Lamb with Pink Peppercorns and Rosemary Cream
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
1 cup
(250 mL)crème fraîche (around 40% fat)
-
4x7 oz
(4x200 g)slices of lamb legs
-
1/2 tsp.
(2 mL)pink peppercorns, cracked
-
1 1/2 tsp.
(7 mL)garlic flower, chopped (kept in olive oil)
-
Salt
-
1 tsp.
(5 mL)fresh rosemary, chopped
Preparation
Preheat the barbecue on medium-high heat.
Rub the lamb with the peppercorns and 2 ml (1/2 tsp.) of garlic flower. Salt to taste. Cook on the barbecue on medium-high heat for 4 to 5 minutes per side.
Meanwhile, combine the crème fraîche with the rosemary and the rest of the garlic flower. Salt to taste. Serve with the grilled lamb.
Source :
Metro
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.
