Leg of lamb with leeks mignons

Name: Leg of lamb with leeks mignons
Cook time: 7 h
Total time: 8 min
Yield: 4
Cuisine: Main meals
Ingredients: 3 pounds (1.4 kg) of fresh leg of lamb from Quebec; 2 garlic cloves; 500 ml (2 cups) of lamb stock of poultry broth; Salt and pepper up to taste; 2 leek's white; 80 ml (1/3 cup) of butter; 2 chopped galic cloves; 90 ml (6 tablespoons) of maple syrup

Author: Les Cultures de chez nous

Preparation	8
Baking	420
Portions	4
Freezing	No

Ingredients

Preparation

Ingredients

3 pounds (1.4 kg) of fresh leg of lamb from Quebec
2 garlic cloves
500 ml (2 cups) of lamb stock of poultry broth
Salt and pepper up to taste
2 leek's white
80 ml (1/3 cup) of butter
2 chopped galic cloves
90 ml (6 tablespoons) of maple syrup

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Preparation

Heat oven at 275 ºF (140 ºC).
Set first 4 ingredients in a roasting pan, cover and bake for 7 hours in oven.
Slice leeks in two. Cook with boiling water for 8 minutes to keep it crispy.
In a pan, melt butter and brown garlic and leeks mignons at medium heat for 2 minutes. Add maple syrup and cook until syrup cover leeks.

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Leg of lamb with leeks mignons

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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