Lamb and Shrimp Surf &Turf

Ingredients

• 2 racks of lamb, trimmed or 12 lamb chops 1 in. (2.5 cm) thick
• 2 Tbsp. ( 30 mL) butter*
• Irresistibles Frozen Shrimps with herbs and garlic*
• Marinade with Provence herbs
• 2 Tbsp. (30 ml ) Irresistibles Dijon mustard*
• 1 Tbsp. (15 mL) garlic, minced
• 1 Tbsp. (15 mL) concentrated chicken broth*
• 1 Tbsp. (15 mL) dry red wine
• 2 Tbsp. (30 mL) Irresistibles Provence herbs*
• 2 ml (1/2 tsp.) Irresistibles ground pepper*
• 5 ml (1 tsp.) Irresistibles whole rosemary*
• 125 ml (1/2 cup) Irresistibles Robusto olive oil*

Potato and turnip purée

• 4 Irresistibles yellow potatoes*
• 4 small turnips (white rutabaga)
• Sufficient quantity of cooking cream 15%
• Sufficient quantity, unsalted butter*
• Salt and pepper to taste

preparation

1. MarinadeMix all the marinade's ingredients and marinate the lamb for 12 to 24 hours in the refrigerator.
2. Sponge the lamb.
3. In a skillet, grill over high heat chops approximately 3 minutes on each side for medium cooking and 2 minutes for rare.
4. For racks lamb Preheat oven to 350°F (180°C).
5. In an ovenproof frying pan, melt butter over high heat and sear lamb on meat side for 40 seconds. Turn racks over and roast in oven for about 13-15 minutes.Remove from oven and let rest for 5 minutes before serving.
6. Shrimps with herbs and garlic Cook according to the cooking method described on packaging

Potato and turnip purée

1. Prepare as you would a regular potato purée. Keep warm. Place the turnip purée in the centre of the plate. lternate the lamb chops and shrimps.