French rack of lamb of Québec (sauce included)

Quantity
- 1 portion ( 53.10 $ )
- 4 portions ( 48.00 $ )

53.53 $ 53.53 $ 53.52875 CAD

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Average portions of 425g.

Rack of lamb, one of the finest cuts of meat, is best enjoyed rare or medium-rare. Ours is defatted, brushed with Dijon mustard and herbes de Provence, and lightly coated with seasoned breadcrumbs. Each portion comes with its own sauce.

Box price may vary slightly according to weight.
#Ref.: 330

As a side dish, half a gratin dauphinois is enough to enhance your culinary experience.

Specifications for French rack of lamb of Québec (sauce included)

Quantity	1 portion or 4 portions

Lamb, Dijon mustard, seasoned breadcrumbs.

Contains: wheat, milk, soy, sesame seeds.

Sauce: Filtered water, red wine (sulfites), unbleached white flour, butter, demi-glace (sulfites), Spanish onions, Dijon mustard, arrowroot starch, veal stock, raw sugar, Consistaid, fresh garlic, herbs, black pepper.

Contains: milk, soy.

CONVENTIONAL OVEN

Preheat oven to 375°F. Remove frozen rack from packaging and place on a baking sheet or in an ovenproof dish on middle rack of oven. Approximate cooking time, depending on your oven and thickness of portions: 30 to 40 minutes (rare), 35 to 45 minutes (medium). Remove from oven and let rest for 3 minutes. Serve rack whole or slice between the bones and serve the sauce on the side. Do not pour the sauce over the rack of lamb.

For larger quantities, add a few minutes to the cooking time.

SAUCE

While lamb is roasting, remove frozen sauce from packaging. Heat in saucepan over low heat. Stir occasionally until smooth. For a thinner sauce, add a knob of butter and/or 1 tablespoon or more of water. For a thicker sauce, simmer longer. Whisk well.