Rack of lamb en croûte with leek stuffing
10
50
4
No
Ingredients
- 45 ml (3 tablespoons) of butter
- 1 package of 250 g (4 cups) of Le Cultures de chez nous sliced leeks
- 250 ml (1 cup) of breadcrumbs
- 30 ml (2 tablespoons) of Provence herbs
- 60 ml (1/4 cup) of white wine
- Salt and pepper
- 2 racks of lamb
For the sauce:
- 250 ml (1 cup) of red wine or Porto
- 3 garlic cloves, chopped
- 250 ml (1 cup) of veal demi-glace
- 30 ml (2 tablespoons) of honey
- 60 ml (1/4 cup) of old-style mustard
- Salt and pepper
Preparation
Side-by-side mode
-
Melt butter in a pan, brown Les Cultures de chez nous sliced leeks at low heat for 5 minutes.
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Preheat oven to 350°F (180°C).
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Reduce leeks into a puree with a blender and white wine, then add breadcrumbs and Provence herbs. Cool for 5 minutes.
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Season lamb racks with salt and pepper. Spread leeks mixture over squares. Keep extra for the sauce.
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Oven-bake until the meat thermometer indicates 140°F (60°C) for pink-coloured cooking (about 45 to 50 minutes).
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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