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Leg of Lamb Stuffed With Apples and Le Douanier

Leg of Lamb Stuffed With Apples and Le Douanier


8 to 10 portions

Ingredients

  • 1 leg of lamb, de-boned, approximately 4.5 lbs (2 kg)
  • 2 tbsp. (30 ml) honey
  • 1 tbsp. (15 ml) Dijon mustard
  • 1/2 cup (125 ml) chicken or lamb stock

Stuffing

  • 2 apples, peeled and thinly sliced
  • 1 cup (250 ml) Le Douanier, diced
  • 1/4 cup (60 ml) canned puréed chestnuts
  • 1 tsp. (5 ml) fresh rosemary, chopped
  • Salt and freshly ground pepper

Apple must and chestnut sauce
  • 1 cup (250 ml) apple must
  • 1 tbsp. (15 ml) maple syrup
  • 1/4 cup (60 ml) canned puréed chestnuts
  • 1/4 cup (60 ml) 15 % cream
  • Salt and freshly ground pepper
  • 1 tsp. (5 ml) fresh rosemary, chopped
  • Rosemary for garnish, to taste

Preparation

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Stuffing

  • Preheat the oven to 325° F (160° C). In another bowl, mix all stuffing ingredients. Put stuffing in the leg of lamb and roll the meat. Tie it up well. Brush lamb with honey and Dijon mustard mixture. Moisten with stock.
  • Bake for approximately 1 hour. Use a meat thermometer to obtain desired degree of cooking: 140° F (60° C) for rare, 150° F (70° C) for well-done.

Apple must and chestnut sauce

  • Remove lamb from the roasting pan. Set aside and keep warm. Put roasting pan over medium heat and add apple must. Let reduce by half (approximately 5 minutes), stirring regularly. Add maple syrup, chestnut purée and 15% cream. Continue cooking for 5 minutes, until the sauce thickens. Add salt, pepper and chopped rosemary.
  • Cover the stuffed leg of lamb with sauce and serve with Brussels sprouts or other vegetables. Garnish with fresh rosemary.

You can use this cheese for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines