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Leeks
Rack of lamb en croûte with leek stuffing
Author:
Les Cultures de chez nous
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Preparation
10
Baking
35
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Rack of lamb en croûte with leek stuffing
From
Sep 11
to
Jan 01
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.
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