Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your 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.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Rack of Lamb with Rice https://www.metro.ca/userfiles/image/recipes/couronne-agneau-farcie-riz-1352.jpg PT30M PT1H30M PT2H00M
In a frying pan, melt 30 mL (2 Tbsp.) butter; cook the mirepoix without browning. Put in a roasting pan.In the same frying pan, melt the remaining butter; brown onion, garlic, apricots and ground meat.Add remaining stuffing ingredients; simmer 10 minutes.When cooked, completely cool the stuffing.Put the rack of lamb on the mirepoix; fill with the stuffing and cover the rib ends with aluminium foil.Put in a preheated 350°F (180°C) oven, allowing 30 min/lb.Deglaze the bottom of the roasting pan with the sauce.
4
0 0 0 0
1/4 cup (60 mL) butter 2 cups (500 mL) mirepoix chopped (chopped onion, carrots, celery) 1 rack of lamb
Rack of Lamb with Rice

Rack of Lamb with Rice

Rate this recipe
0 Vote
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    butter
  • 2 cups
    (500 mL)
    mirepoix chopped (chopped onion, carrots, celery)
  • 1
    rack of lamb
  • stuffing

  • 1
    onion, chopped
  • 3
    clove garlic, chopped
  • 1 cup
    (250 mL)
    dried minced apricots
  • 1/2 lb
    (225 g)
    ground lean lamb
  • 1/2 cup
    (125 mL)
    basmati rice
  • 2 cups
    (500 mL)
    chicken broth
  • 1 tsp.
    (5 mL)
    curry
Imprimer ma sélection

Preparation

In a frying pan, melt 30 mL (2 Tbsp.) butter; cook the mirepoix without browning. Put in a roasting pan.

In the same frying pan, melt the remaining butter; brown onion, garlic, apricots and ground meat.

Add remaining stuffing ingredients; simmer 10 minutes.

When cooked, completely cool the stuffing.

Put the rack of lamb on the mirepoix; fill with the stuffing and cover the rib ends with aluminium foil.

Put in a preheated 350°F (180°C) oven, allowing 30 min/lb.

Deglaze the bottom of the roasting pan with the sauce.

Source : Chef Soeur Angèle

Legal Notice

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.