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Carré d'agneau aux herbes algonquines

Lamb Square Algonquin Herbs of Warrior Spices

Take advantage of our new 11-nation mixtures by preparing a lamb square with Algonquin herbs, as well as a blank bean salad in accompaniment.

Rack of lamb


  • 1 Square of Charlevoix Lamb
  • 2 c. Dijon mustard soup
  • 2 c. soup Algonquin mix
  • Salt
  • Pepper
  • ¼ cup of Italian breadth
  • ¼ cup grated fresh parmesan
  • 1 chopped garlic clove


Path to follow

  1. Culinary robot Algonquin mix, salt, pepper, Italian breadcrumbs, parmesan and garlic, in order to make a green grass crust.
  2. Preheat the oven to 400 ° F.
  3. In an oven stove, grasp the lamb, 3 minutes on each side.
  4. Place the oven pan for 5 minutes. Remove the oven and let tide.
  5. Brush the lamb with Dijon mustard and embellish herbal crust.
  6. Return to the oven for 5 minutes or until the meat is bleeding.
  7. Exit the oven and pack in aluminum foil without tight for 3 minutes.


White bean salad


  • 1 box of white beans, well rinsed and drained
  • 1 chopped garlic clove
  • ½ cup of chopped parsley
  • 150g of slim sliced ​​chorizo
  • 1 chopped French shallot
  • Lemon juice, to taste
  • Salt
  • Pepper


Path to follow

  1. In a skillet, brown the chorizo ​​to be crisp (but not too much).
  2. Remove from the pan and add garlic and shallots.
  3. Back slowly.
  4. Add in the pan the white beans, and put the chorizo ​​and reheat.
  5. At the last moment, sprinkle with lemon juice and put parsley.


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