Leg of lamb with leeks mignons recipe 4161 7939e94a-650e-4fd5-b7e0-e47c23bb989e /media/flqmmulf/gigot-agneau-mignons-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 2/13/2023 8:21:28 a.m. 0 0 428 4 Plats principaux Comfort food Meat, fish and seafood Leeks
Leg of lamb with leeks mignons

Leg of lamb with leeks mignons

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Ingredients
  • 1.4 kg (3 pounds) 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
  • 75 ml (1/3 cup) of butter
  • 2 chopped galic cloves
  • 90 ml (6 tablespoons) of maple syrup
Preparation
Side-by-side mode
  • 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.

Leg of lamb with leeks mignons

Ingredients
  • 1.4 kg (3 pounds) 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
  • 75 ml (1/3 cup) of butter
  • 2 chopped galic cloves
  • 90 ml (6 tablespoons) of maple syrup
Preparation
Side-by-side mode
  • 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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