Ingredients

  • 2 kid rack
  • 60 ml (4 tablespoons) of canola oil
  • 15 ml (1 tablespoon) of Dijon's mustard
  • Salt and pepper, up to taste
  • 4 whites of leeks
  • 1 chopped red onion
  • 30 ml (2 tablespoons) of garlic flower
  • 1 L (4 cups) of veal or beef broth
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 350 °F (180 °C).
  • On a plate, brush kid racks with 4 tablespoons of oil, 1 tablespoon of Dijon's mustard and 1 teaspoon of garlic flower. Salt and pepper meats. Set in the oven for 15 minutes, then reduce temperature at 325 °F (160 °C) and let it cook 20 more minutes.
  • Color lightly the onion with fats left. Add rest of garlic flower. Soak with veal broth and add mignons of leeks and bring to a boil for 18 minutes. Cut kids racks into portion, split mignons of leeks and coat with sauce.

Chef's notes

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