Related Recipes
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
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
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.
Rack of Lamb with Rice
2013-08-06
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
Chef Soeur Angèle
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
-
![]()
Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME
Ingredients
-
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
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
