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Provençale-Style Stuffed Leg of Lamb With Le Cendré des Grands-Jardins de Charlevoix

Provençale-Style Stuffed Leg of Lamb With Le Cendré des Grands-Jardins de Charlevoix


4 portions

Ingredients

  • 1 leg of lamb, about 1.4 kg (3 lbs)
  • 15 ml (1 tbsp.) ground fennel seeds
  • 15 ml (1 tbsp.) ground coriander seeds
  • 15 ml (1 tbsp.) ground caraway seeds
  • 2 roasted peppers, chopped
  • 4 sundried tomatoes, chopped
  • 250 ml (1 cup) Le Cendré des Grands-Jardins de Charlevoix cheese, grated
  • 45 ml (3 tbsp.) rosemary, chopped
  • 45 ml (3 tbsp.) oregano, chopped
  • 15 ml (1 tbsp.) thyme, chopped
  • 6 garlic cloves, sliced
  • Salt and freshly ground pepper

Preparation

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  • In a small bowl, mix the fennel, coriander and caraway seeds together. Set aside.
  • In another bowl, mix the peppers, tomatoes, cheese and herbs together. Add salt and pepper.
  • To stuff the leg of lamb, butterfly cut the lamb. Fill with the pepper and tomato stuffing. Tie up with string.
  • With the point of a long knife, make some incisions into the lamb. Insert the garlic slices into the openings. Rub the lamb with the spice mix.
  • Preheat the BBQ grill.
  • Grill over indirect heat for 45 to 50 minutes for rare lamb. The meat temperature should be 63°C (145°F) for rare and 70°C (160°F) for medium.
  • Let stand. Then carve the lamb and serve with grilled asparagus.

You can use these cheeses for this recipe

Accompaniments

Aromatic and robust

These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.

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