Leg of Lamb Stuffed With Apples and Le Douanier | Recipes

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

Preparation

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
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

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.