Leg of Lamb with Apple-Douanier Stuffing

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	1 h 10 min
Total:	1 h 40 min

6
servings

Category:	Meats and substitutes
Subcategory:	Lamb
Source:	www.fromagesdici.com

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Recipe of : Leg of Lamb with Apple-Douanier Stuffing

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Recipe ingredients

2 Tbsp. (30 mL) honey*
1 Tbsp. (15 mL) Irresistibles Dijon mustard*
4½ lb. (2 kg) boneless leg of lamb

½ cup (125 mL) chicken broth* or lamb stock
Stuffing

2 apples, peeled and sliced thin
1 cup (250 mL) cubed Le Douanier cheese
¼ cup (60 mL) canned chestnut purée
1 tsp. (5 mL) chopped fresh rosemary
Salt and freshly ground pepper to taste
Apple Wort and Chestnut Sauce

1 cup (250 mL) apple wort
1 Tbsp. (15 mL) maple syrup*
¼ cup (60 mL) canned chestnut purée
¼ cup (60 mL) table cream, 15% m.f.
Salt and freshly ground pepper to taste
1 tsp. (5 mL) chopped fresh rosemary
Fresh rosemary to garnish

Preparation

In a small bowl, combine honey and Dijon mustard. Set aside.
Preheat oven to 325ºF (160ºC).
In another bowl, mix all stuffing ingredients together.
Open leg flat, spread with stuffing, roll leg up and tie with string.
Put the leg in a roasting pan and baste with honey-mustard mixture.
Add chicken broth or lamb stock.
Roast for about hour. Use a meat thermometer to ensure lamb done to the pink of perfection: 160°F (70°C).
Take the leg of lamb out of the pan and keep warm.
Add apple wort to the pan and reduce by half over medium heat (about 5 minutes), stirring regularly.
Add maple syrup, chestnut purée and cream.
Cook until sauce thickens, about 5 minutes.
Season with salt and pepper and add chopped rosemary.
Spoon sauce over sliced leg of lamb and serve with Brussels sprouts or other vegetables to taste. Garnish with fresh rosemary.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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