St. Lawrence Leg of Lamb with Maudite
Serves 4
Prep time: 30 minutes
Cook time: 40 minutes
Ingredients
- 1/3 cup carrots
- 1/3 cup zucchini
- 1/3 cup turnip
- 1/3 cup broccoflower
- 1/3 cup snap peas
- 1 cup vegetable oil
- 1 egg
- 2 tbsp. oil
- 16 garlic cloves
- 2 tbsp. bread crumbs
- 1 tbsp. butter
- 4 pieces of lamb loin, ¼ lb. each
- Salt and pepper to taste
- 1 cup of Maudite beer
- 1 tbsp. fine herbs mix (thyme, savory, rosemary, tarragon, lemon thyme, chives, mint)
Directions
Steam or boil all crunchy vegetables separately. After cooking, let vegetables cool in a cold-water bath, then drain and set aside. Heat oil in a pot. Beat egg with the oil. Add garlic cloves and cover them with bread crumbs. Fry cloves in the hot oil, then drain and keep warm. Melt butter in a skillet and brown and cook pieces of lamb loin until medium-rare. Season. Remove meat once it is cooked. Remove excess fat from skillet, deglaze with beer and demi-glace, and add all vegetables and herbs. Bring to a boil and cook for 5 minutes. Place sauce and vegetables in the middle of warm plates. Thinly slice pieces of lamb and arrange slices in a ring on the vegetables. Add garlic croquettes and garnish as desired.
Source: Chef Ronald Marcotte
