Ingredients

  • 3 lb. (1,4 kg) fresh Quebec leg of lamb
  • 2 garlic cloves
  • 500 ml (2 cups) lamp stock or chicken broth
  • Salt and pepper to taste
  • 2 leeks-mignon
  • 80 ml (1/3 cup) butter
  • 2 chopped garlic cloves
  • 90 ml (6 tbsp.) maple syrup
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Preparation

  • Preheat the oven to 275 °F (140 °C). Place the first four ingredients in a roasting pan, cover and cook in the oven for 7 hours. Cut the leeks in half and cook in boiling water for 8 minutes making sure they remain crisp. Melt the butter in a frying pan and sauté the garlic and leeks-mignon over medium heat for 2 minutes. Add the maple syrup and allow to cook until the leeks are coated with syrup. Serve the leeks as an accompaniment with the roast lamb.

Chef's notes

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