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Leg of Lamb with Apple-Douanier Stuffing https://www.metro.ca/userfiles/image/recipes/Gigot-agneau-farci-pommes-Douanier-5496.jpg PT30M PT1H10M PT1H40M
In a small bowl, combine honey and Dijon mustard. Set aside. Preheat oven to 325°F (160°C). 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.
6
2 Tbsp. (30 mL) honey 1 Tbsp. (15 mL) Dijon mustard 4 1/2 lb (2 kg) boneless leg of lamb 1/2 cup (125 mL) chicken broth or lamb stock 2 apples, peeled and sliced thin 1 cup (250 mL) cubed Le Douanier cheese 1/4 cup (60 mL) canned chestnut puree 1 tsp. (5 mL) chopped fresh rosemary Salt and freshly ground pepper to taste 1 cup (250 mL) apple wort 1 Tbsp. (15 mL) maple syrup 1/4 cup (60 mL) canned chestnut puree 1/4 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
Leg of Lamb with Apple-Douanier Stuffing

Leg of Lamb with Apple-Douanier Stuffing

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  • Gluten-free
6
servings
0:30
Preparation
1:10
COOKING
1:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    honey
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  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 4 1/2 lb
    (2 kg)
    boneless leg of lamb
  • 1/2 cup
    (125 mL)
    chicken broth or lamb stock
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  • 2
    apples, peeled and sliced thin
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  • 1 cup
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    cubed Le Douanier cheese
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  • 1/4 cup
    (60 mL)
    canned chestnut puree
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  • 1 tsp.
    (5 mL)
    chopped fresh rosemary
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  • Salt and freshly ground pepper to taste
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    IMPORTÉS 6,59/kg

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  • 1 cup
    (250 mL)
    apple wort
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    PRODUIT DE WASHINGTON, GR 100-113 4,39$/kg

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    PRODUIT DE WASHINGTON, CAT. EXTRA DE FANTAISIE, GR 100 3,95/kg

    Gala Apples

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  • 1 Tbsp.
    (15 mL)
    maple syrup
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  • Salt and freshly ground pepper to taste
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    IMPORTÉS 6,59/kg

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  • 1 tsp.
    (5 mL)
    chopped fresh rosemary
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  • fresh rosemary to garnish
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Imprimer ma sélection

Preparation

In a small bowl, combine honey and Dijon mustard. Set aside.

Preheat oven to 325°F (160°C).

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.

Source : www.fromagesdici.com

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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