(Makes 4 to 6 servings)

Sprinkle one side of the meat with garlic flower

Roll the meat and tie.

Cut the vegetables into small pieces and place them in the bottom of a roast pan.

Place the rolled lamb meat on top of the vegetables and season with Dijon mustard.

Add salt and pepper.

Cook in the preheated oven at 350 degrees F. for 10 minutes.

Reduce the temperature of the oven to 300 degrees F. and continue to cook for approximately 20 minutes more until the meat becomes very pink.

Remove the meat and place the roast pan on a stove-top element at maximum heat.

Add the broth or water and heat until the volume is reduced to one third. That will produce a rich and tasty juice which you will serve on the pieces of lamb)

Serve with your favorite vegetables.
 
 

*Recipes developed by the
chef René Poulin,
La Gourmestrie, Magog.

• 1.5 kg. (3 lbs.) of boned shoulder of lamb or boned leg of lamb
• 2 tablespoons of garlic flower
• 1 tablespoon of Dijon mustard
• 2 celery stalks
• 1 medium sized onion
• 2 medium sized carrots
• 500 ml. of lamb broth or water
• Salt and pepper to taste