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Rack of lamb en croûte with leek stuffing

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 35
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 45 ml (3 tablespoons) of butter
  • 1 package of 250 g (3 cups) of Le Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of breadcrumbs
  • 30 ml (2 tablespoons) of Provence herbs
  • 65 ml (1/4 cup) of white wine
  • Salt and pepper
  • 2 racks of lamb
  • Sauce :
  • 250 ml (1 cup) of red wine or porto
  • 3 chopped garlics cloves
  • 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
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Preparation

  • Melt butter in a pan, brown Les Cultures de chez nous sliced leeks at low heat for 5 minutes.
  • Preheat oven at 350 °F (180 °C).
  • Reduce leeks into puree with a blender and white wine then, add breadcrumbs and Provence herbs. Cool down 5 minutes.
  • Season lamb racks with salt and pepper. Spread leeks mixture over squares. Keep extra for the sauce.
  • Oven bake till meat thermometer indicate 140 °F (60 °C) for a pink colored cooking (45 to 50 minutes).
  • Sauce : In a casserole, add all ingredients for the sauce, plus leeks and breadcrumbs left. Boil for 10 minutes then serve.

Chef's notes