Leg of lamb with leeks mignons

Author: Les Cultures de chez nous
Gigot d'agneau aux mignons de poireaux
Preparation 8
Baking 420
Portions 4
Freezing No


  • 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
LeeksFind our bag in yourlocal grocery store

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  • 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.

Chef's notes