Leg of lamb with leeks mignons
8
420
4
No
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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