Cannon of lamb with roasted clementine

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Preparation time : 10 minutes
Cooking time : 20 minutes

 

Ingredients :

  • 4 canons of rack of lamb
  • 4 whole clementines
  • 1 liter of clementine juice
  • 12 tablespoons of honey
  • Olive oil
  • Salt and pepper

Preparation :

  1. In a pan, boil down half of the clementine juice with 4 tablespoons of honey while stirring from time to time.
  2. Remove the cannons of lamb from the rack of lambs and season.
  3. On a saucepan, cook on low heat, 8 tablespoons of honey, then stir in the whole clementines previously peeled. Roast them for 10 minutes by turning and basting them frequently with honey.
  4. Heat a trickle of olive oil on a frying pan and sear the cannons for 5 minutes on each side.

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