Leeks

Rack of lamb en croûte with leek stuffing

Name: Rack of lamb en croûte with leek stuffing
Prep time: 1 h
Cook time: 50 min
Yield: 4
Cuisine: Plats principaux
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; 60 ml (1/4 cup) of white wine; Salt and pepper; 2 racks of lamb; 250 ml (1 cup) of red wine or Porto; 3 garlic cloves, chopped; 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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Author: Crazy Leeks

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Preparation 10

Baking 50

Portions 4

Freezing No

Budget

Ingredients Preparation

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
60 ml (1/4 cup) of white wine
Salt and pepper
2 racks of lamb

For the sauce:

250 ml (1 cup) of red wine or Porto
3 garlic cloves, chopped
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

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 to 350°F (180°C).
Reduce leeks into a puree with a blender and white wine, then add breadcrumbs and Provence herbs. Cool for 5 minutes.
Season lamb racks with salt and pepper. Spread leeks mixture over squares. Keep extra for the sauce.
Oven-bake until the meat thermometer indicates 140°F (60°C) for pink-coloured cooking (about 45 to 50 minutes).