Rack of lamb en croûte with leek stuffing
10
35
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
- 65 ml (1/4 cup) of white wine
- Salt and pepper
- 2 racks of lamb
For the sauce:
- In a casserole, add all ingredients for the sauce, plus leeks and breadcrumbs left. Boil for 10 minutes then serve.
Preparation
Side-by-side mode- 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).
For the sauce:
- In a casserole, add all ingredients for the sauce, plus leeks and breadcrumbs left. Boil for 10 minutes then serve.
