Leg of lamb with orange and leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Portions 4
Freezing No


  • 1 boneless leg of lamb of 1 kg
  • 5 peeled garlic cloves sliced in two
  • Small strips of orange zest
  • Black pepper
  • Allspice
  • 500 ml (2 cups) of orange juice
  • 30 ml (2 tablespoons) of peeled fresh ginger
  • 30 ml (2 tablespoons) of olive oil
  • 15 ml (1 tablespoon) of butter
  • 3 leek's white
  • Salt
  • Slices or supremes of oranges
LeeksFind our bag in yourlocal grocery store

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  • Set leg of lamb over a work plate and sting with pieces of garlic and strips of orange zest at 10 places well spaced. Set into hole with a spoon hanle. Generously pepper the roast with allspice.
  • Set leg of lamb in a large sealed freezing bag and add to it orange juice and gnger. Seal an remove as much air as possible, then shake lightly. Refrigerate 24 hours.
  • Drain roast and set aside maceration juice.
  • Dry the roast and let rest on a plate covered with few paper towels.
  • Preheat oven at 325 °F (165 °C). In a large oven safe casserole, heat oil and butter at medium high heat. When fast are really hot, add the roast and brown tens of minutes and turn many times to well brown every sides. After 5 first cooking minutes, add Les Cultures de chez nous sliced leeks and salt up to taste. Continue cooking. Well mix leeks whil cooking.
  • Remove the casserole from het and pour maceration juice reserved. Well deglaze bottom of the casserole with a wooden spoon.
  • Set casserole at the bottom grill of the oven and cook leg of lamb for 50 to 60 minutes or until cooking you desired (lamb is preferably served pink). Turn few times. Remove leg of lamb from oven and cover with aluminium paper. Cool down for 10 minutes before slicing portions over cooking juice (preferably lightly reduced and with a bit of diluted cornstarch with water) to thicker.
  • Accompany with steamed broccolis and brown rice. Garnish each portion with few slices of supremes of oranges.

Chef's notes