• 45 ml (3 tsp.) butter
  • 1 250 g package (3 cups) Les Cultures de chez nous sliced leeks
  • 250 ml (cup) bread-crumbs
  • 30 ml (2 tsp.) herbs de Provence
  • Salt and ground pepper
  • 2 racks of lamb, dressed
  • Sauce:
  • 250 ml (1 cup) red wine or port
  • 3 garlic cloves, chopped
  • 250 ml (1 cup) veal demi-glace
  • 30 ml (2 tsp.) honey
  • 60 ml (1/4 cup) Dijon mustard
LeeksFind our bag in yourlocal grocery store


  • Melt the butter in a saucepan and brown the leeks over low heat for 5 minutes. Preheat the oven to 180°C (350°F). Purée the leeks in a food processor along with the bread-crumbs and herbs de Provence. Allow to sit for 5 minutes.
  • Season the racks of lamb with salt and pepper. Spread leek purée over the racks of lamb, saving the remainder for the sauce. Cook in the oven until the meat thermometer reads 60°C (140°F) for a pink meat color.
  • Sauce: Place all the sauce ingredients in a casserole along with the remainder of the leek and bread-crumb mixture. Allow to boil for 10 minutes, then strain.

Chef's notes